READY IN: 1hr 25mins
INGREDIENTS
1cupunsweetened coconut milk 1tablespoonThai curry paste 1lemongrass, stalk tough outer layer removed, lightly crushed ginger, peeled, smashed(one piece 1”) 4garlic cloves, peeled, smashed 2chicken legs (thigh and drumstick, about 1½ lb. total)kosher salt toasted unsweetened flaked coconut, cilantro leaves with tender stems, cooked rice, and lime wedges(for serving)NUTRITION INFO
Serving Size: 1 (286) g
Servings Per Recipe:2
Calories: 543.8
Calories from Fat 399 g 73 %
Total Fat 44.4 g 68 %
Saturated Fat 27.1 g 135 %
Cholesterol 138.6 mg 46 %
Sodium 147.6 mg 6 %
Total Carbohydrate5.2 g 1 %
Dietary Fiber 0.1 g 0 %
Sugars 0.1 g 0 %
Protein 33 g 65 %
DIRECTIONS
Place a rack in top third of oven; preheat to 400°.Stir coconut milk and curry paste in a 2-qt. baking dish to combine (or, use a medium skillet if that’s what you’ve got).Add lemongrass, ginger, and garlic.Season chicken with salt (hold back a bit since curry pastes often have a lot of salt).Place in baking dish and spoon some liquid over.Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60–75 minutes.Source: Read Full Article
