Red curry hot wings rolled in peanuts from More Is More: Get Loose in the Kitchen (page 191) by Molly Baz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brussels sprouts with shallot & sticky fish sauce; Cucumber bag salad with miso-poppy dressing; Spicy coconut-smothered green beans

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • emily_4k034p on February 24, 2026

    I’m not a big wing girl so I subbed tender and wowza!!! The sauce was delicious

  • grace_0z2loi on February 02, 2026

    *I only made the wing recipe but would make again with the full sauce recipe - wings were so crispy though!

  • IvyManning on February 14, 2025

    Mine burnt. I think maybe the paste should have been thinned a bit. More olive oil?

  • icooksometimes on February 12, 2025

    Made for Super Bowl Sunday. Used a tin of MaeSri Masaman Curry Paste as my base and loved the flavor. I also wish the "glug" of oil was a bit more defined, but I did get a sauce consistency that was perfect by guessing. Next time I'd like to try Thai basil as the fresh element since cilantro and I can't hang.

  • CaptainPantsless on December 29, 2024

    We've made this twice and like it. Heat will depend on your curry paste.

  • mpo on April 06, 2024

    This was actually pretty easy to make, just a lot of clean up, I used half yellow and half red curry paste and it was still hot. I would have liked for her to say what a glug of oil is when you stir the curry paste in because mine actually started to burn in the pan. This was a fun dish and Inused my leftover sauce for a mussel recipe the next night.

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