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Green Curry Yoghurt Dip with Coriander Crispy Wings
Author:
Dini K.
Print Recipe
Ingredients
Green Curry Yoghurt Dip
1 1/2
cups
of unflavoured Greek yoghurt
1/3
cup
of homemade green curry paste OR
1/4
cup
of store bought green curry paste
2
tbsp
unflavoured oil
Salt to taste
3
tbsp
chopped cilantro
3
tbsp
chopped basil
1
tbsp
extra oil
Cripsy Coriander Chicken Wings (can doubled or tripled easily)
1
lb
chicken wings
2
tsp
salt
3
tsp
black pepper
1
tsp
ground coriander
1/4
cup
chopped cilantro
2
tbsp
oil/ butter
Instructions
Green Curry Yoghurt Dip
In a small frying pan, heat the 2 tbsp of oil over medium heat.
When this is hot, add the green curry paste and saute for 1 minute.
Remove from the heat and let it cool down to room temperature.
In a bowl add the yoghurt, cooked green curry paste and mix to combine.
Add 2 tbsp each of the cilantro and basil and mix through. Add salt to taste.
Add the remaining herbs with 1 -2 tbsp oil and drizzle over the top of the yoghurt dip before serving.
Serve with chicken wings and crudites.
Coriander Crispy Chicken Wings
Pat dry the thawed out chicken wings
Sprinkle salt, pepper and ground coriander over the wings and toss to coat evenly.
Marinade for a few hours, up to a day (if you can). If you kept it in the fridge, leave it out to thaw for 30 minutes before cooking.
Preheat oven to 400°F.
Coat the chicken wings in 1-2 tbsp of oil. Lay them out on a lined baking tray and bake in the preheated oven.
Bake the wings for 40- 45 minutes, flipping them during the 20 minute mark, till they are cooked through and crunchy on the out side.
As soon as they come out of the oven, place them in a bowl and toss them with the chopped cilantro.
Serve with the yoghurt dip.