Fast Chicken Drumstick Curry

  • Yield servings

Ingredients

4 teaspoons sesame oil
6 -- chicken drumsticks
2 large sweet potato, cut into 1 inch cubes
1 -- 14 ounce can coconut milk
1/2 cup chicken broth
2 teaspoons red Thai curry paste
1/2 pound sugar snap peas
1 small onion
1 tablespoon brown sugar
2 teaspoons lime juice
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
1 -- lime, quartered
3 cups cooked jasmine rice

Instructions

Heat 2 teaspoons oil in a large skillet over medium-high heat. Add chicken legs and cook, until browned, 6 to 8 minutes .

Transfer to a plate
.
Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and onion and cook,4 to 5 minutes.

Add coconut milk, broth and curry paste. Bring to a boil; add chicken then reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 10-12 minutes.

Add snap peas and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the peas are tender-crisp, 2 to 4 minutes.

Stir in lime juice and salt.

Sprinkle with cilantro and serve with lime wedges, serve with hot rice

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