Red Curry-Lime Wing Sauce
By Bryan RoofPublished on January 23, 2026
Time
25 minutes
Yield
Makes ¾ cup (enough to sauce 3½ pounds of wings)
Ingredients
2 tablespoons jasmine rice 8 makrut lime leaves ¼ cup unrefined coconut oil ¼ cup red curry paste 2 garlic cloves, minced2 tablespoons fish sauce 2 tablespoons packed brown sugar 2 tablespoons lime juice
Before You Begin
You can substitute green curry paste for the red, if desired.
Instructions
- Toast 2 tablespoons jasmine rice and 8 makrut lime leaves in 10-inch skillet over medium heat, stirring often, until rice is deep brown and lime leaves are fragrant, about 5 minutes. Transfer mixture to spice grinder and let cool to room temperature. Pulse until rice is finely ground and leaves are in small pieces, about 15 pulses.
- Heat ¼ cup unrefined coconut oil in small saucepan over medium heat until shimmering. Add ¼ cup red curry paste and 2 minced garlic cloves and whisk until curry paste is incorporated and mixture is fragrant, about 20 seconds. Off heat, whisk in 2 tablespoons fish sauce, 2 tablespoons packed brown sugar, and 2 tablespoons lime juice until incorporated. Toss wings with curry mixture and toasted rice mixture in large bowl. Serve.
Time
25 minutesYield
Makes ¾ cup (enough to sauce 3½ pounds of wings)Ingredients
2 tablespoons jasmine rice
8 makrut lime leaves
¼ cup unrefined coconut oil
¼ cup red curry paste
2 garlic cloves, minced
2 tablespoons fish sauce
2 tablespoons packed brown sugar
2 tablespoons lime juice
Ingredients
2 tablespoons jasmine rice
8 makrut lime leaves
¼ cup unrefined coconut oil
¼ cup red curry paste
2 garlic cloves, minced
2 tablespoons fish sauce
2 tablespoons packed brown sugar
2 tablespoons lime juice
Ingredients
2 tablespoons jasmine rice
8 makrut lime leaves
¼ cup unrefined coconut oil
¼ cup red curry paste
2 garlic cloves, minced
2 tablespoons fish sauce
2 tablespoons packed brown sugar
2 tablespoons lime juice
Why This Recipe Works
The backbone of this Thai-inspired wing sauce is red curry paste bolstered with fresh garlic, potent fish sauce, brown sugar, and unrefined coconut oil. Makrut lime leaves plus lime juice added aroma and acid that rounded out the flavor, while toasted rice powder added body, nubbly texture, and subtle roasty flavor.
Before You Begin
You can substitute green curry paste for the red, if desired.
Instructions
- Toast 2 tablespoons jasmine rice and 8 makrut lime leaves in 10-inch skillet over medium heat, stirring often, until rice is deep brown and lime leaves are fragrant, about 5 minutes. Transfer mixture to spice grinder and let cool to room temperature. Pulse until rice is finely ground and leaves are in small pieces, about 15 pulses.
- Heat ¼ cup unrefined coconut oil in small saucepan over medium heat until shimmering. Add ¼ cup red curry paste and 2 minced garlic cloves and whisk until curry paste is incorporated and mixture is fragrant, about 20 seconds. Off heat, whisk in 2 tablespoons fish sauce, 2 tablespoons packed brown sugar, and 2 tablespoons lime juice until incorporated. Toss wings with curry mixture and toasted rice mixture in large bowl. Serve.
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