Gaeng Pèt Wings Recipe

Separate coconut milk

Chill or stand the can of coconut milk for a few minutes and spoon out the thicker cream that rises to the top (about 1 cup thick cream and 1 cup thin milk). Reserve separately.

Cook curry paste

In a medium saucepan or wide skillet over medium heat, add 1 tablespoon of the thick coconut cream. When it becomes aromatic (about 1 minute), add the green curry paste (3/4 cup). Fry the paste in the coconut cream, stirring constantly, for 2–3 minutes until fragrant and slightly darkened.

Build sauce

Slowly whisk in the remaining thick coconut cream and then the thin coconut milk. Bring to a gentle simmer, then add fish sauce (2 tbs), palm sugar (1 tbs), and tamarind concentrate or lime juice (1 tsp). Taste and adjust: it should be savory, slightly sweet, and tangy.

Add herbs and optional vegetables

Stir in torn Thai basil leaves (1/2 cup) and drained bamboo shoots (1/2 cup) if using. Simmer gently for 3–5 minutes to meld flavors, then reduce heat to low and keep warm while preparing wings.

Prepare wings

Pat wings dry with paper towels. In a large bowl, combine wings (2 lbs) with soy sauce (1 tbs), rice wine (1 tbs), vegetable oil (2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Massage the mixture into the wings and let marinate 20–30 minutes at room temperature or up to 2 hours in the fridge.

Optional: dust with cornstarch

If you want crispier skin, lightly dust each marinated wing with cornstarch (about 1/2 cup total). Shake off excess. This step pairs with frying below; skip if you prefer to bake or braise only.

Heat oil

Pour neutral oil (about 2 cups) into a deep skillet or pot to a depth of 1–1.5 inches. Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 30–40 seconds.

Fry wings

Fry wings in batches, being careful not to crowd the pan, until the skin is golden brown and internal temperature reaches 165°F (about 8–10 minutes per batch). Transfer to a wire rack over a sheet tray to drain. Wipe the pan lightly if there is excessive residue between batches.

Alternative: bake wings

Preheat oven to 425°F (220°C). Arrange marinated wings on a rimmed baking sheet lined with foil and a rack. Bake 30–35 minutes, turning once, until golden and crisp. For extra crispness, broil 1–2 minutes at the end, watching closely.

Combine wings and sauce

Return the saucepan with warm pèt curry to medium heat. Add the fried or baked wings to the simmering curry sauce, turning to coat thoroughly. If the sauce seems too thick, add up to 1/4 cup water or thin coconut milk to loosen. Simmer together for 4–6 minutes so the wings absorb the curry flavors and reach an internal temp of 165°F.

Adjust seasoning

Taste the sauce and adjust with extra fish sauce for saltiness, palm sugar for sweetness, or lime/tamarind for acidity. You want a balanced sweet-salty-tangy curry coating on the wings.

Garnish and serve

Transfer wings to a serving platter, spooning extra curry and bamboo shoots over them. Scatter thinly sliced red chili (1 tbs), extra Thai basil (1/4 cup) and sliced kaffir lime leaves (2 tbs) on top. Serve immediately with lime wedges on the side.