Sticky Spiced Chicken Wings with Thai Green Curry Rice and Peanut‑Dressed Green Beans

Ingredients

• 12 pieces Chicken wings (about 1.5 lb, separated at joints)
• 2 tablespoons Tamarind paste (smooth, no added sugar)
• 2 tablespoons Palm sugar (packed)
• 1 teaspoon Red chili flakes (adjust to heat preference)
• 2 cloves Garlic cloves (minced)
• 1 tablespoon Fish sauce (Thai style)
• 2 tablespoons Neutral oil (vegetable or canola)
• 1 cup Jasmine rice (rinsed)
• 2 tablespoons Thai green curry paste (store‑bought or homemade)
• ½ teaspoon Salt
• ¼ teaspoon Black pepper (freshly ground)
• 200 grams Green beans (trimmed)
• 2 tablespoons Crunchy peanut butter (adds texture)
• 1 teaspoon Brown sugar
• 1 tablespoon Soy sauce
• 1 teaspoon Rice vinegar
• 1 tablespoon Oil for pan (vegetable)
• 1 teaspoon Toasted sesame seeds (optional garnish)
• 2 stalks Spring onions (thinly sliced)

Instructions

1. Make the sticky spice marinade

   In a mixing bowl combine 2 Tbsp tamarind paste, 2 Tbsp palm sugar, 1 tsp red chili flakes, 2 minced garlic cloves, 1 Tbsp fish sauce and 2 Tbsp neutral oil. Whisk until the sugar dissolves and the mixture is smooth.

   Time: PT10M

2. Coat and marinate the wings

   Add the 12 chicken wings to the bowl, toss to coat every piece thoroughly. Transfer to a zip‑top bag or shallow dish, cover, and refrigerate for at least 30 minutes (or overnight for deeper flavor).

   Time: PT5M

3. Pre‑heat the oven and prepare the tray

   Set the oven to 170 °C (340 °F). Line a baking tray with aluminum foil, then place a wire rack on top (optional) to allow air circulation.

   Time: PT10M

   Temperature: 170°C

4. Bake the wings

   Arrange the marinated wings in a single layer on the foil‑lined tray. Bake for 25‑30 minutes, turning halfway through, until the skin is glossy and slightly charred.

   Time: PT30M

   Temperature: 170°C

5. Prepare Thai green curry paste (if homemade)

   Roughly chop a handful of coriander, 1 stem lemongrass (white part only), 2 green chilies, 2 kaffir lime leaves, 2 shallots, 2 garlic cloves, and a thumb‑size piece of ginger. Add 1 Tbsp oil and blitz in a blender or mortar‑pestle until a smooth paste forms.

   Time: PT10M

6. Cook the jasmine rice

   Rinse 1 cup jasmine rice until water runs clear. Combine with 1 ¼ cups water in a saucepan, add a pinch of salt, bring to a boil, then reduce to low, cover and simmer 12‑15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes.

   Time: PT20M

7. Flavor the rice with green curry

   Stir 2 Tbsp green curry paste (homemade or store‑bought) into the hot cooked rice, mixing until evenly coated. Season with a pinch of salt and pepper.

   Time: PT5M

8. Blanch the green beans

   Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and blanch for 2‑3 minutes until bright green but still crisp. Drain in a colander and immediately plunge into ice water to stop cooking.

   Time: PT5M

9. Make the crunchy peanut‑chili dressing

   In a small bowl whisk together 2 Tbsp crunchy peanut butter, 1 tsp brown sugar, 1 Tbsp soy sauce, 1 tsp rice vinegar and a pinch of chili flakes (optional). Thin with a splash of warm water if needed to reach a pourable consistency.

   Time: PT5M

10. Toss the beans in the dressing

    Heat 1 Tbsp oil in a skillet over medium‑high heat. Add 1 sliced garlic clove, sauté 30 seconds until fragrant. Add the blanched beans, pour the peanut dressing over, and toss for 2‑3 minutes until beans are glossy and slightly caramelised.

    Time: PT5M

11. Plate and serve

    Divide the green curry rice among four plates, arrange a handful of peanut‑dressed green beans beside it, and place 3‑4 sticky wings on each plate. Garnish beans with sesame seeds and spring onions. Serve immediately while wings are hot and crispy.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g