|
|
|
1 cup unsweetened coconut milk
1 tbsp. Thai curry paste
1 lemongrass stalk, tough outer leaves removed, lightly crushed*
1 1" piece of ginger, peeled and smashed
4 garlic cloves, peeled and smashed
2 chicken legs (thigh & drumstick), about 1.5 lbs. total
Kosher salt
Toasted unsweetened coconut flakes
Cilantro leaves with tender stems
Lime wedges
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 the chicken is
browned, tender, and cooked throughout (the joint should be
reasonably easy to flex), 60–75 minutes.
Divide chicken between plates. Top with coconut flakes and
cilantro. Serve with rice and lime wedges alongside.
______________
* I've substituted a little lemon zest for lemongrass. I've also
added slices of red bell pepper, which adds both flavor and color.
Source: Bon
Appetit, via Maggie
|
|
