Name: Red Curry Chicken Wings
Ingredients: 1 cup coconut milk (where to get BPA free coconut milk); 1 tablespoons fish sauce (like this); 3 tablespoons red curry paste (like this); 3 lbs. chicken wings; 2 tablespoons arrowroot starch (like this); 2 tablespoons cold water; 1⁄4 cup fresh basil, finely shredded, and limes for serving

Ingredients

Scale

1 cup coconut milk (where to get BPA free coconut milk)
1 tablespoons fish sauce (like this)
3 tablespoons red curry paste (like this)
3 lbs. chicken wings
2 tablespoons arrowroot starch (like this)
2 tablespoons cold water
1⁄4 cup fresh basil, finely shredded, and limes for serving

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Instructions

Combine coconut milk, fish sauce and curry paste.
Add wings to the slow cooker and pour the curry sauce over them.
Cover and cook on low for 4 hours.
Using a slotted spoon, remove chicken from the slow cooker and set aside.
Preheat broiler.
Place remaining sauce in a medium saucepan.
In a separate bowl, make a slurry with arrowroot and water. Add the slurry to the sauce. Bring the sauce to a boil and simmer until sauce has thickened, 10-15 minutes.
Toss the wings with the thickened sauce. Place wing pieces in a single layer on a broiler pan.
Broil 4 to 5 inches from the heat until chicken is browned, turning once.
Sprinkle with shredded basil and serve with fresh limes.