For the wings, combine water with ¼ Cup / 60 Ml Thai Kitchen Green Curry Paste and salt. Place wings and curry water mixture in pressure cooker, and cook for 10 minutes.
For the sauce, melt butter and incorporate the second ¼ Cup / 60 Ml Thai Kitchen Green Curry Paste and the chili flakes. Emulsify with blender and reserve. Remove chicken wings from the pressure cooker, combine rice flour and corn starch, dust chicken wings and deep-fry until golden brown.
Remove wing from deep-fryer and toss in butter green curry sauce, garnish with toasted coconut, green onions and fresh cilantro.
CHEF's TIP!
Cook Time pressure cooker: 10 minutes
Cook Time deep-fryer: 3 to 4 minutes
Cooking temperature deep fat fryer: 375F
