I did this dish for two reasons. Firstly, I enjoy eating Thai green Curry sauce and secondly I wanted to do something different with the chicken wings. The chicken wings take the flavour of the green paste, cumin and lemongrass really well. In addition, the mushrooms, chilli, peppers, coriander and arbol chilli flakes make the chicken wings stand out.
As well as the Thai green flavoured chicken wings, you have the potatoes. These potatoes were seasoned in garlic and 5 Chinese spice which consists of aniseed, cinnamon, black pepper to name a few. These go really well with the Thai Green sauce.
Then you have the delicious vegetables that have been steamed in coriander, butter and garlic. These colourful vegetables make the dish look so vibrant.
This turned out to be such a delicious meal.
Prep: 30 mins
Cooking time: 1 hour and 10
-1 pack of baby potatoes
-1 pack of stir fry medley
-1 pack of asparagus tips
-1 pack of mushrooms
-1 pack of chilli pepper
-1 pack of Thai green sauce
-1 tin of coconut milk
-1 Tsp Ginger Paste
-1 Tsp Garlic Paste
-1 Tsp Ground Coriander
-1 Tsp Coriander Leaf
-1 Tsp 5 Chinese Spice
-1 Tsp Arbol Chilli Flakes (Garnish)
Wash and prep the vegetables.
Wash and prep the chicken wings.
Chop our mushrooms.
Season the chicken wings with Chinese 5 spice and Thai green seasoning paste
Place the chicken wings in a Pyrex dish at 200 degrees Celsius.
Place the potatoes in the Pyrex dish and season using garlic seasoning and 5 Chinese spices.
Create a Thai green sauce using coconut milk.
Add herbs and seasoning and Thai green paste.
Pour over the chicken wings and allow to cook.
Serve on a plate and garnish with lemongrass stalk.