Chicken drumsticks in thai curry sauce

Yeah, this was good. Really easy to make, and the tastes! Oh, you should love thai food. There is a hint of lime, the smooth coconut milk, melting cashew nuts and the chicken meat is tender love. And the rice must be basmati or jasmin. Let's roll!

Type of dish: main
Cost: medium
Difficulty:  easy
Time:  40 min
Serves: 4
Preparation time: 15 min

What you need to make this dish:

Cutting board, large saucepan with thick bottom and lid, medium saucepan, small frying pan, small bowl, wooden spatula, spoon, ladle, paper towel, graterplates to serve,


  • 8 chicken drumsticks
  • 1 lime
  • 2 bags of basmati or jasmin rice
  • 1 can of coconut milk
  • 1 tbsp fish sauce
  • 1 tsp of palm sugar
  • 1 tbsp of thai red curry paste
  • 1 packet of cashew nuts
  • fresh coriander
  • 1 tbsp butter
  • 1l. chicken broth
  • salt, pepper

How to prepare:
Wash the drumsticks, set aside on cutting board and pat dry with a paper towel, then sprinkle with salt and pepper. Heat saucepan and frying pan. In the saucepan, once it's hot, melt the butter. On the frying pan, toss the cashew nuts and roast them, tossing them every few seconds. Once the butter has melted, put in the saucepan the chicken and fry, turning every now and then until golden brown. Add the broth, coconut milk, and curry paste to the chicken, mix well. Turn the heat down to low and put on lid. When the nuts are toasted (somewhere are brown), remove them from the frying pan to the saucepan. Heat water in small saucepan for rice. To the chicken, add palm sugar and fish sauce. Taste and add more fish sauce if needed. Let it simmer for 25 min. Cook the rice according to packet instructions and when done, drain. Grate some lime peel and sprinkle some into the small bowl. Fill bowl with rice and turn upside down on a plate. When the cooking time for the chicken is up, squeeze some lime juice into the pot, stir again, and pour a laddle of the sauce to the plate, placing 2 drumsticks next to the rice. Proceed with rest of the plates same way. And scoop out some nuts to set in the sauce. Garnish with fresh coriander leaves. Ready!

Additional information:
If you or your guests are allergic to nuts, you can skip them and instead, use some carrots for color. Just julienne a carrot and add it to the chicken when the stock is in the pot. It'll cook nicely.

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