Thai Green Curry Chicken 泰式绿咖喱鸡

I had my first taste of Thai green curry many years ago, not in South East Asia but in London. I was a student then and one kind friend brought this Thai takeaway and shared it with me on a cold winter's night. Needless to say, I was hooked from that fateful day. There is something about the blend of aroma from the herbs and spices with that creamy coconut milk that makes this so aromatic. It is not as intense a dish as its other curry counterparts, yet it holds its unique taste that is utterly addictive.

Thai Stuffed Chicken Wings/Peek Kai Yad Sai 泰式酿鸡翼

Chicken wing tips and mid-joints are often left unappreciated. It is basically bones wrapped in skin with a few miserable strands of meat at best. However, these winglets do have high skin/fat content which are perfect for frying, baking, and even grilling as the fats from skin would leave a crispy and fragrant layer when cooked.

This next dish that I am introducing is a Thai dish. The Thais have cleverly elevated this often under-explored winglet and brought it to another level of classy refinement. If you have not guessed, I am talking about Stuffed Chicken Wings, or Peek Kai Yad Sai. Honestly speaking, I have no idea what Peek Kai Yad Sai means. It is a romanised translation of the Thai language. If I have it wrong, please forgive me. However, it doesn't stop me from appreciating this wonderful dish.