Wash the chicken wings, remove the bones carefully.
Add in 20g Dancing Chef Red Curry Paste to marinate the minced chicken. Mix well and stuff minced meats into the chicken wings.
Deep fry until golden brown.
Bring the coconut milk to boil over medium heat. Add remaining red curry paste and water, stir well and cook until it boil. Add the stuffed chicken wings and mix well.
Place the chicken wings on the serving plate then garnish with sweet basil and kaffir lime leaf.
