These low carb red Thai curry chicken wings only need three ingredients!
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OK so I’ll say straight away that one of my three ingredients is a tiny bit complicated, because it is one of the few food items that I import from the UK. These 50g sachets of creamed coconut are perfect for cooking on a smaller scale. In the US you can buy cans of unsweetened coconut milk, which would be my next choice for this recipe. But an entire sachet of the creamed coconut I use is only 3g net carbs – and it’s pretty intense stuff which I usually water down anyway. Of course, if you live in the UK or any other country that stocks these sachets, you’ll know what I’m talking about!
The other two ingredients are red Thai curry paste and (you guessed it) chicken wings. Oh, and a little bit of salt. But hey, who’s counting? As for the curry paste there are so many styles available with different strengths, so you might want to experiment with whatever you can find. The one I use is from a Thai supermarket and has a pretty high heat-to-teaspoon-of-paste ratio (that’s an official measurement, you know), but when mixed with the coconut it really isn’t too spicy.
The first step is to prepare the marinade. I “melt” the sachet of creamed coconut in a cup of very hot water for five minutes so that it is malleable. Then I cut open the sachet and pour it into a large bowl, then add about ¼ cup of the hot water. If you’re using coconut milk then just skip this stage and pour about half a cup of it into the bowl instead. Then add the curry paste and stir well.
Then prepare the wings. I’m no butcher but I use kitchen shears and prepare them in a similar way to this tutorial. Add the wings to the marinade and stir well.
Place them in the fridge (covered) until you are ready to cook them. Yes I called it a marinade but really you could cook them straight away and they’d still be great. Place the wings on a silicone mat and roast them in a preheated oven (380F) for 30 minutes. The smell emanating through the house as they cook will be soooo tantalizing!
Let them cool for an annoyingly long five minutes (you can use the time to take photos as I did), then turn off the phone, shut the door, sit down and enjoy!
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Red Thai Curry Chicken WingsPrint
- 6 chicken wings prepared
- 50 g creamed coconut sachet
- 1 tbs red Thai curry paste or to taste
- hot water
- "Melt" the sachet of creamed coconut in a cup of hot water.
- Squeeze the coconut cream into a bowl, add the curry paste and a little of the hot water. Mix well.
- Add the prepared chicken wings, stir to coat, then leave in the fridge until ready to cook.
- Roast the wings in a preheated oven (380F) for 30 minutes.
3g net carbs (whole recipe)
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