Simmer chicken wings in 1 and 1/2 cups coconut milk with dissolved 3 bouillon cubes. Cook until tender.
In a saucepan, heat oil and saute garlic, onion, grated papaya and carrots.
Add the peppers and thick coconut cream.
Season with salt, pepper and liquid seasoning.
Add the cooked chicken wings with the broth.
Stir and add the chili leaves then simmer again for a few minutes.
Add the quail eggs and serve hot.