- 4 Servings
- Capable cooks
Chicken drumsticks are a budget-friendly dinner idea. Follow our tips in the notes to prepare this recipe ahead of time.
Ingredients
- 8 chicken drumsticks
- 1/4 cup Thai green curry paste
- 2 tablespoons desiccated coconut
- 2 tablespoons brown sugar
- 1/2 small butter lettuce, leaves separated, torn
- 1 Lebanese cucumber, halved lengthways, deseeded, thinly sliced
- 1 cup bean sprouts, trimmed
- 2 tablespoons lime juice
- Lime wedges, to serve
Method
- Step 1Preheat oven to 200C/180C fan-forced. Using a small, sharp knife, cut 3 deep slits in each drumstick.
- Step 2Place curry paste, coconut, sugar and 1 tablespoon cold water in a large bowl. Stir to combine. Add chicken. Season with salt. Stir to coat.
- Step 3Place chicken, in a single layer, in a ceramic baking dish. Bake for 50 minutes or until browned and cooked through.
- Step 4Combine lettuce, cucumber, sprouts and lime juice in a large bowl. Serve chicken with lettuce mixture and lime wedges.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1396 kj
Energy
19g
Fat Total
6g
Saturated Fat
2g
Fibre
31g
Protein
144mg
Cholesterol
443.94mg
Sodium
8g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
Kim’s freezer tips:
Raw: Buy drumsticks in bulk. Place, in a single layer, in large snap-lock bags. Squeeze bags to remove excess air. Seal and freeze for up to 6 months. Thaw in fridge overnight.
Marinated: Thai green curry drumsticks: Complete Thai drumsticks to end of step 2. Place, in a single layer, in large snap-lock bags. Squeeze bags to remove excess air. Seal and freeze for up to 3 months. Thaw in fridge overnight. Complete recipe.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
