I could not help myself.
The thought of Thai red curry chicken in the form of grilled chicken wings proved too much for me.
I could not resist.
So I caved.
And made some.
I tell you, I have no regrets.
I love red curry.
I love chicken wings.
I love limes.
I have cooked this three times in the last month. Yes, the chicken was THAT good!
YUM.
If you like strongly-flavored food like I do, you should give this recipe a shot. I think you will fall in love like I did.
And they are so simple to make too. Since I had the new Panasonic NN-CS894B microwave oven to play with, I thought I’d give the Crispy Grill function a try. I love the idea of being able to do so many things with one machine from steaming to grilling to cooking – you can even combine the different functions to cook different things. It’s just so clever.
I cannot even start to describe how happy I am.
If you are keen to try grilling some Thai Red Curry Lime Chicken, here are the instructions.
In a bowl. combine Thai red curry paste, light soy sauce, garlic (or olive) oil, honey, salt, black pepper and lime juice.
Add chopped coriander and mix to combine.
Add the chicken and mix to coat the chicken with the marinade.
Cover the bowl with cling film and chill the chicken for a couple of hours (minimum) or over night if possible.
To cook, spray the grill tray (that comes with the oven) with a little oil. Line the chicken, skin side up on the tray. Spray with some oil and grill using Crispy Grill Setting on the top rack for 20 minutes, turning the drumlets over, spray a bit more oil and grill another 10-15 minutes, depending on how brown you like your chicken to be.
Once the drumlets are golden brown, they are done!
Squeeze a little more lime juice on the chicken, sprinkle on more chopped coriander and sliced chili and serve!
The drumlets are not spicy but so moreish!
I admit that I was skeptical at first because I am so used to grilling with a regular oven. But these wings were really good, and washing up was a breeze even though I did not line the tray – just a bit of soap and water and everything came off!
I am falling in love more and more with this oven by the day!
The Panasonic Steam Convection Microwave Oven is available for sale at: Best Denki Ngee Ann, Junction 8, Katong, Court Mega Store, Harvey Norman, Isetan, CK Tangs and Takashimaya.
The above store mentions are subject to stock availability.
Panasonic Singapore
Note: This review was written in conjunction to my participation for the Best Cooking Blog in Singapore Blog Awards 2015. This is not a sponsored post. All opinions are my own.
- 1kg chicken parts - wings or mid-joints or drumlets
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon garlic (or olive) oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice from 2 large limes, and more to serve
- A handful of chopped coriander, and more to serve
- 1 large chili, sliced, to serve (optional)
- In a bowl. combine Thai red curry paste, light soy sauce, garlic (or olive) oil, honey, salt, black pepper and lime juice.
- Add chopped coriander and mix to combine.
- Add the chicken and mix to coat the chicken with the marinade.
- Cover the bowl with cling film and chill the chicken for a couple of hours (minimum) or over night if possible.
- To cook, spray the grill tray (that comes with the oven) with a little oil. Line the chicken, skin side up on the tray. Spray with some oil and grill using Crispy Grill Setting on the top rack for 20 minutes, turning the drumlets over, spray a bit more oil and grill another 10-15 minutes, depending on how brown you like your chicken to be.
- Once the drumlets are golden brown, they are done!
- Squeeze a little more lime juice on the chicken, sprinkle on more chopped coriander and sliced chili and serve!
