Vegetarian · Asian · 35 min
Thai Red Curry Wings with Romaine, Cucumber, Edamame & Peanut Salad
- 35 min
- 2–6 servings
- 615 kcal / serving
Cried wings with a bright Thai red curry glaze rest on a crisp romaine and cucumber salad, accented by edamame and peanuts. It comes together quickly for a weeknight dinner with contrasting textures.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 lbchicken wings, split with tips removed
- ⅔ cupedamame, shelled
- ½English cucumber
- ¼ cuppeanut sauce
- ¼ cuppeanuts, roasted unsalted
- 1 heartromaine hearts
- 22 ½ mlThai curry paste, red
- edamame
- English cucumbers
From the pantry: black pepper, cornstarch, rice vinegar, salt, toasted sesame oil
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ⅔ cupedamame, shelled
- ½English cucumber
- 1 heartromaine hearts
- edamame
- English cucumbers
Meat & seafood
- 1 lbchicken wings, split with tips removed
Pantry & dry goods
- ¼ cuppeanuts, roasted unsalted
Sauces, oils & condiments
- ¼ cuppeanut sauce
- 22 ½ mlThai curry paste, red
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken wings, split with tips removed | 1 lb | 2 lb | 3 lb |
| edamame, shelled | ⅔ cup | ||
| English cucumber | ½ | 1 | 1 ½ |
| peanut sauce | ¼ cup | ½ cup | ¾ cup |
| peanuts, roasted unsalted | ¼ cup | ½ cup | ¾ cup |
| romaine hearts | 1 heart | 2 hearts | 3 hearts |
| Thai curry paste, red | 22 ½ ml | 45 ml | 67 ½ ml |
| edamame | 1 ⅓ cups | 2 cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Season the chicken wings with cornstarch, salt, and pepper, then spread them in a single layer on a lightly oiled baking sheet.
- Roast the wings in a hot oven, turning halfway, until they are cooked through and crispy at the edges.
- Meanwhile, whisk together the red curry paste, water, vinegar, and a splash of oil in a small bowl to form a tangy glaze.
- Toss the cucumber, lettuce, and edamame in a separate bowl; add peanuts and set aside to mingle.
- Toss the hot wings with the prepared curry glaze until evenly coated.
- Fold peanut sauce into the salad and toss to combine, then divide the wings and salad between plates and serve.
Two tips
- Make ahead: refrigerate the salad components separately and toss with peanuts just before serving.
- Serving idea: chill the dish briefly and serve the salad atop the wings for a cooler contrast.
Nutrition per serving
- Calories
- 615 kcal
- Protein
- 38 g
- Carbs
- 27 g
- Fat
- 41 g
- Fiber
- 7 g
- Sodium
- 921 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.