Ingredients with Measurements:
- 1 lb. pigeonwings
- 1 can (13.5 oz) coconut milk
- 2 tbsp. red curry paste
- 1 tbsp. fish sauce
- 1 tbsp. palm sugar
- 1 tbsp. vegetable oil
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp. fresh ginger, grated
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet or wok, heat vegetable oil over medium-high heat.
2. Add garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add red curry paste and stir for 1 minute.
4. Add pigeonwings and cook for 5-7 minutes until browned on all sides.
5. Add sliced onion and red bell pepper and cook for 2-3 minutes until softened.
6. Pour in coconut milk, fish sauce, palm sugar, and lime juice. Stir to combine.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes until the pigeonwings are cooked through and tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 345
Fat: 26g
Carbohydrates: 11g
Protein: 19g
Sodium: 740mg
Substitutions for ingredients:
- Chicken wings or drumettes can be used instead of pigeonwings.
- Brown sugar can be used instead of palm sugar.
- Soy sauce can be used instead of fish sauce.
Variations:
- Add sliced carrots or bamboo shoots for extra crunch.
- Use green curry paste instead of red for a different flavor.
- Add a can of drained and rinsed chickpeas for extra protein.
Tips and tricks:
- Make sure to brown the pigeonwings well before adding the vegetables to ensure a crispy exterior.
- Use a wooden spoon or spatula to stir the curry to prevent the pigeonwings from falling apart.
- Taste the curry before serving and adjust seasoning as needed.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve the curry in individual bowls or on a large platter with rice and naan bread on the side.
Garnishes:
Garnish with fresh cilantro leaves and a lime wedge.
Pairings:
Serve with steamed rice and naan bread.
Suggested side dishes:
- Cucumber salad
- Stir-fried vegetables
- Mango sticky rice
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the pigeonwings to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Thai cuisine is known for its bold flavors and use of fresh herbs and spices. Coconut milk is a common ingredient in Thai curries, adding richness and creaminess to the dish.
Flavor profiles:
This dish has a spicy, savory, and slightly sweet flavor profile from the red curry paste, fish sauce, and palm sugar.
Serving suggestions:
Serve the curry hot with rice and naan bread on the side.
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Region: Thai