Thai Coconut Curry Chicken Wings with Orzo

This dish combines crispy chicken wings with a rich and creamy red Thai coconut curry sauce, served over a bed of delicate orzo pasta. The aromatic Thai basil and vibrant bell peppers add freshness and color, making it a satisfying and flavorful meal that beautifully marries traditional Thai flavors with a comforting twist. Perfect for a cozy dinner, this recipe is both easy to prepare and sure to impress.

Ingredients:

• 2 lbs chicken wings
• 1 tablespoon vegetable oil
• 2 tablespoons red Thai curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup orzo pasta
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup fresh Thai basil leaves
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the chicken wings with vegetable oil, salt, and pepper. Spread them out on a baking sheet and bake for 40-45 minutes, or until crispy and golden brown.
3. While the wings are baking, bring a pot of salted water to a boil and cook the orzo according to package instructions. Drain and set aside.
4. In a large skillet over medium heat, add the red Thai curry paste and sauté for 1-2 minutes until fragrant.
5. Add the coconut milk to the skillet, stirring to combine. Let it simmer for about 5 minutes.
6. Stir in the sliced bell peppers and cook for an additional 3-4 minutes until slightly tender.
7. Once the chicken wings are done, toss them in the curry sauce until well coated.
8. To serve, place a scoop of orzo on each plate, top with the curry chicken wings, and garnish with fresh Thai basil leaves. Serve with lime wedges on the side.