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Ingredients
- 1 cup roasted peanuts
- 1/2 cup coconut milk
- 1/2 cup coriander leaves
- 1 tbsp red curry paste
- 1 tbsp soy sauce
- ¼ tsp chilli powder
- 8 chicken drumsticks
- 2 Lebanese cucumbers (sliced)
- 1 1/2 cups bean sprouts
- 1/2 red onion (sliced)
- 1/2 cup coriander
- 1/2 cup mint (both chopped)
- 2 tsp fish sauce
- 2 tsp fresh lime juice
Method
Preheat oven to 220C. Blend 1 cup roasted peanuts, 1/2 cup coconut milk, 1/2 cup coriander leaves, 1 tbsp red curry paste, 1 tbsp soy sauce and ¼ tsp chilli powder in a food processor. Spread mixture over 8 chicken drumsticks and place in a greased ovenproof dish. Cover with foil and roast for 20 minutes. Turn drumsticks and roast, uncovered, for a further 15-20 minutes or until cooked through. To make salad, combine 2 Lebanese cucumbers (sliced), 1 1/2 cups bean sprouts, 1/2 red onion (sliced), 1/2 cup coriander and 1/2 cup mint (both chopped) in a bowl. Whisk 2 tsp fish sauce with 2 tsp fresh lime juice in a bowl, pour over salad and toss.
