Fast Chicken Drumstick Curry

  • Yield: servings

Ingredients

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