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Ingredients

• 1 tablespoon [15 mL] cilantro stems, chopped fine
• 4 garlic cloves, minced
• 1 tablespoon [15 mL] Thai fish sauce (nam pla)
• 1 tablespoon [15 mL] black pepper
• ½ teaspoon [3 mL] salt
• 1 teaspoon [5 mL] dried shrimp, ground (or prepared shrimp powder)
• 2 tablespoons [30 mL] scallion tops, sliced thin
• 2 tablespoons [30 mL] carrot, grated
• ¾ cup [180 mL] bean thread noodles, cut into 1-inch [2.5-cm] lengths and soaked in water
• 12 ounces [340 g] minced pork
• 4 ounces [110 g] shrimp, shelled, deveined, and finely diced
• 8 boned chicken wings (see Chef Notes)
• 3 cups [720 mL] coconut milk, unshaken (allowing the thicker cream to rise to the top)
• 3 tablespoons [45 mL] red curry paste (see page 297)
• 1 to 2 tablespoons [15 to 30 mL] Thai fish sauce (nam pla), or to taste
• ½ teaspoon [3 mL] tamarind liquid
• 1½ tablespoons [25 mL] palm or light brown sugar (optional)
• 1 tablespoon [15 mL] makroot leaf minced very fine (half reserved for garnish)
• 2 cups [480 mL] rice flour
• 1 cup [240 mL] milk
• 1 egg, beaten
• 1 cup [240 mL] panko breadcrumbs (Japanese-style breadcrumbs)
• Vegetable oil, for deep-frying
• ⅓ cup [80 mL] basil leaves, for garnish
• 1 tablespoon [15 mL] dried red chile, sliced lengthwise very fine, for garnish

Description

These Boneless Chicken Wings, Served In A Shallow Pool Of Red Curry Sauce, Are A Bangkok Favorite. The Task Of Boning The Wings Can Be Frustrating At First, But The Effort Is Well Worth It. If You Prefer Not To Serve The Wings With The Red Curry Sauce, A

Chow