1 x 400ml Tin Ayam coconut milk
Approx 1.2 kg of Chicken drumsticks
1 tablespoon Thai Green Curry Paste
2 large brown onions roughly chopped
1 large sweet potato peeled and diced
1 bunch spring onions washed and chopped
1 teaspoon fresh ginger grated
1 cup chicken stock
Splash of olive oil
Pre heat the oven to 220 degrees. Place the chopped onion, ginger and whole chicken drumsticks in a large baking tray, toss in the oil and roast uncovered for approx 20 minutes. Remove, and add the chicken stock and potato and cover with foil and return to the oven for 40 minutes on 200 degrees. Remove and add the spring onion and capsicum, curry paste and coconut milk. Do not re-heat but let stand covered for 10 minutes then stir thoroughly. The latent heat will cook the veggies. You can remove the chicken bones easily at this time and then serve the curry on a bed of rice.
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