It's Sunday - Time to Thai one on! (w/ Pr0n)

Today's been a rough day.

I posted elsewhere about my beloved Carolina Panthers (aka "Cardiac Cats") and their struggle against the New Orleans Saints driving me to drink.

This is a Cider Joe - Hard Cider w/ Raspberry Lambic - You should try one sometime.



While unpacking a box, I discovered some of the green, red, and Panang curry paste(s) I'd bought in Udon Thani, Thailand... and decided to whip up a new wings sauce!

Here are the major ingredients - Ground Thai Chilies (w/ garlic), Coconut Milk, Thai Red Curry Paste, Lime Juice.



Here's a close-up of the "hard-to-get stuff"



In a skillet over medium-low heat, I warmed the curry paste, stirring and spreading it out until the kitchen was filled with the aroma... careful to not let it burn. I added (slowly) a whole can of coconut milk... continuing to stir.



To this, I added about 5 Tbsp of lime juice, 1 Tbsp of Thai Fish Sauce, and 2.5 tsp of ground Thai chilies... completely to taste - reducing slightly. This really should cover about 2 batches of wings... so I put half of the sauce in a Pyrex and added to the fridge.

Unfortunately, the sauce tasted VERY SALTY... and I was worried about it. Momma I gnashed teeth and kicked around ideas to fix it... nothing came.

Decided to NOT season the chicken wings for the Thai Curry sauce, but also cook some (Walkerswood Hot) Jamaican Jerk to provide a citrusy and light balance to the Thai.

You can also see that I added a lightly salt & pepper seasoned leg for the baby... and put some apple over the coals.



The Jerk came out very nice... spicy and crispy. I tossed the wings in the Thai sauce and heated everything through for 3-5 minutes... turning the bird several times before service. The Thai wings are topped with chopped mint and cilantro (coriander for you Brits).

Both flavors of wings really benefited from a good squeeze of lime over top.



Hope this provides some ideas for folks.

Cheers!

Forgot to mention that when we tossed the chicken in the Thai Red Curry Sauce, the saltiness all but disappeared.

With the ground Thai chilies, it's amazing how just a tsp will go a long way.

I'm a HUGE fan of spicy food... and I often have to emphasize that fact at Indian and Thai restaurants.

Marty - It really is interesting how the basics for much of the cuisine in Asia start the same... spices and aromatics into a paste... with coriander/cilantro and mint either in or on the dish.