Directions

To Prepare chicken wings

1. In a large mixing bowl, combine Valcom green curry paste, fish sauce, palm sugar and canola oil to make the chicken marinade.
2. Place cleaned chicken wings into the bowl and thoroughly coat with the marinade. Cover bowl with cling wrap and leave in the fridge for 2 hrs.

To Make

1. In the meantime, prepare the curry leaf garnish by either shallow frying in a small pot with canola oil or massaging canola oil on some fresh curry leaves and cooking in an air fryer at 180°C for 8 mins. If air frying, make sure you cover the leaves with a small mesh to stop them from flying around in the air fryer. Both methods should yield crunch curry leaves for garnish.
2. Prior to cooking the chicken wings, place the chopped coriander and cornstarch into the bowl with the marinated chicken wings and mix thoroughly with the wings.
3. Place the chicken wings into an air fryer, do not overlap and cook at 180°C for 20-25 mins until golden brown.
4. In the meantime, prepare the Nam Jim sauce by combining lime juice, palm sugar, garlic, chopped bird’s eye chili, fish sauce and water. Mix well and place into a small bowl ready to serve with the wings.
5. To plate, stack the wings on a plate, drizzle with a tablespoon of the Nam Jim sauce over and garnish with scattered crispy curry leaves. Serve immediately.