Red Curry Chicken Drumsticks
These chicken drumsticks have a spicy, sweet and sticky glaze. If I were going to use only one herb as a garnish for this recipe, it would be cilantro. I recommend parsley if you don't like cilantro. But since I have a burgeoning herb garden outside the kitchen door I helped myself to a selection!
Ingredients
- 1-1/3 tbsp red curry paste (4 tsp; I used the Thai Kitchen brand)
- 1 tbsp honey
- 1-1/2 tbsp fresh lime juice
- a few grinds freshly ground black pepper
- 1/2 tbsp coconut oil
- 5 chicken drumsticks, skin on (or skinless)
- 1/4 cup diced red onion
- pinch or two kosher salt
- chopped herbs, optional (I used cilantro, sage, thyme and parsley)
How To Make This Recipe
-
Preheat the oven to 400°F (200°C).
-
Taste the chili paste, then add the honey and lime juice. Stir well, taste and adjust the honey and lime to suit your taste. Grate in some black pepper. Set aside.
-
Heat a cast iron skillet over medium to medium high heat and add the coconut oil. Saute the drumsticks for about five minutes each side to get them nicely browned. Turn off the heat. Remove the drumsticks to a plate and then careully pour chicken fat out of the pan. Add the diced onion to the still-hot skillet and stir them a bit. Return the chicken to the pan and pour the chili sauce over top. Sprinkle on the kosher salt.
-
Roast in the oven for 15 minutes, then turn the chicken and roast for a further 15 to 20 minutes. Use a meat thermometer to check the temperature. If necessary, continue to roast the chicken until it reaches at least 165°F (74°C). You may need to add a bit of water to the pan if if looks like the sauce might burn. (What's a bit? Maybe a couple of tablespoons or so.)
-
Garnish the chicken with the chopped herbs and serve. Prepare to receive compliments with grace. (Oh, this old recipe? Why, thank you!)
Recipe Notes
Note that I made this chicken in a cast iron skillet. You may need to adjust the time for other types of cookware.