Sticky Spicy Chicken Wings, Thai Green Curry Rice & Green Beans with Chilli Peanut Dressing
A Southeast Asian inspired meal featuring sticky spicy chicken wings, Thai green curry rice, and green beans with a chili peanut dressing.
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Gordon Ramsay- •Tamarind paste
- •2 tbsps Palm sugar
- •Chili flakes
- •Garlic
- •1 tbsp Fish sauce
- •2 tbsp OilFor marinade
- •Chicken wings
- •CorianderFor curry paste
- •LemongrassFor curry paste
- •Green chiliesFor curry paste
- •Lime leafFor curry paste
- •ShallotsFor curry paste
- •GingerFor curry paste
- •Jasmine riceOr long grain rice
- •Green beans
- •2 tbsp Crunchy peanut butter
- •1 tsp Brown sugar
- •Soy sauceTo taste
- •VinegarTo taste
- •Sesame seedsToasted
- •Spring onionsFor garnish
- 1
Prepare the marinade by combining tamarind paste, 2 tablespoons of palm sugar, chili flakes, garlic, 1 tablespoon of fish sauce, and 2 tablespoons of oil.
5 min
- 2
Coat the chicken wings in the marinade and let them marinate for at least 30 minutes, preferably overnight.
30 min
- 3
Preheat the oven to 170°C and bake the wings for 25 to 30 minutes.
30 min
- 4
Prepare the Thai green curry paste by blending coriander, lemongrass, green chilies, lime leaf, shallots, garlic, and ginger with a lug of oil.
10 min
- 5
Cook jasmine rice and mix with the Thai green curry paste until heated through.
10 min
- 6
Blanch green beans in salted boiling water for 2.5 minutes, then drain.
5 min
- 7
Prepare the chili peanut dressing by mixing 2 tablespoons of crunchy peanut butter, 1 teaspoon of brown sugar, soy sauce, and vinegar.
5 min
- 8
Toss the blanched green beans with the dressing and garnish with toasted sesame seeds and spring onions.
5 min
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