Ingredients:
½ onion - cut in 6 wedges
3 potato, medium size, cut into irregular shaped wedges
1 carrot, medium size, cut into irregular shaped wedges
200 grams - Goldfish Chinese Curry Paste
10 chicken wings
4 cloves - garlic, minced
4-5 slices - ginger, sliced
2 sprigs - spring onion (optional)
A pinch - salt and ground white pepper, to taste
Marinate the chicken wings with:
1 tablespoon - light soy sauce
1 teaspoon - salt
1 teaspoon - rice wine
½ teaspoon - sugar
½ teaspoon - sesame oil
Methods:
1) Peel and wash the potatoes and carrot, then cut into diagonal wedges.
2) Mince garlic and slice ginger.
3) Brown the potatoes and carrots over high heat in a wok, until they are lightly golden brown color. take them out and set aside.
4) Use the same pan to brown the chicken wings over high heat for a few minutes.
5) Add in onion, use the leftover oil from the chicken to stir-fry onion over medium heat until translucent and light brown.
6) Add ⅔ of curry sauce followed by ginger slices and minced garlic, stir-fry for 30 seconds until fragrant, then add rest of curry sauce and stir-fry for a further 30 seconds.
7) Add the potatoes, carrots, and chicken wings back to the pot, stir-fry until everything is fully covered by the curry sauce.
8) Add coconut milk and water just enough to cover the chicken and vegetables.
9) Bring the curry to a boil, put the lid on and let it simmer for 20 to 25 minutes.
10) Add salt and pepper if needed. Garnish with spring onion. Ready to serve with steamed rice.
