Fast Chicken Drumstick Curry
- Yield servings
- 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
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