Follow these steps for perfect results
Vegetable Oil
Chicken Legs
cut into drumstick and thigh sections
Fresh Gingerroot
minced peeled
Garlic
finely chopped
All-Purpose Flour
Curry Powder
Dry Sherry
Cream of Coconut
Chicken Broth
Black Pepper
Fresh Coriander
finely chopped
Soy Sauce
Jalapeno Pepper
minced seeded
Red Bell Peppers
chopped
Fresh Lime Juice
Cooked Rice
Heat vegetable oil in a large kettle over medium-high heat.
Brown chicken legs in batches, then transfer to a plate.
Add gingerroot and garlic to the kettle and cook for 1 minute.
Stir in flour and curry powder and cook for 1 minute.
Whisk in Sherry, coconut cream, and chicken broth, and bring to a boil while whisking.
Add black pepper, chopped coriander, soy sauce, jalapeno, chicken, and any accumulated juices.
Simmer covered for 10 minutes.
Add bell peppers and simmer covered for 20-25 minutes, or until chicken is cooked through.
Transfer chicken to a serving dish and keep warm.
Boil the liquid until thickened and reduced to about 2 cups, skim off fat.
Season the sauce with salt, pepper, and lime juice.
Nap the chicken with the sauce, garnish with coriander sprigs, and serve with rice.
Expert advice for the best results
Adjust the amount of jalapeno to control the spiciness.
Serve with a side of steamed vegetables for a balanced meal.
Garnish with chopped peanuts for added texture.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance, flavors develop further.
Serve over rice in a bowl, garnished with coriander sprigs.
Serve with a side of stir-fried vegetables.
Offer a selection of Thai condiments.
Balances the spice and richness of the dish.
Cleanses the palate.
Discover the story behind this recipe
Reflects the use of coconut milk and aromatic spices common in Thai cuisine.
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