Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds chicken legs , separated into drumsticks and thighs, skin removed

  2. Salt to taste

  3. 2 tablespoons vegetable oil

  4. 1 cup minced onion

  5. 5 cloves garlic , peeled

  6. 1 tablespoon grated gingerroot

  7. 1 cup sliced carrots

  8. 1 cup 1-inch pieces red bell pepper

  9. 1 cup sliced mushrooms

  10. 1 to 2 teaspoons red curry paste , or to taste

  11. 2 (14-ounce) cans 'light' unsweetened coconut milk

  12. 1/2 teaspoon galanga root powder

  13. 1/2 teaspoon dried lemongrass flakes

  14. 1 teaspoon ground cumin

  15. 1 bay leaf

  16. 1 cup broccoli florets

  17. 1/2 cup canned bamboo shoots, drained

  18. 1/2 cup canned water chestnuts , drained

  19. 8 ears canned baby corn, drained

  20. Fresh lemon juice , to taste

  21. 1/4 cup minced fresh cilantro

  22. 1/4 cup minced fresh mint

Instructions Jump to Ingredients ↑

  1. Pat the chicken dry and season with salt. In a casserole set over moderately high heat, warm the oil until it is hot, add the chicken and cook it, turning, until no longer pink. Transfer chicken to a plate. Add the onion to the casserole and cook it, stirring occasionally, for 3 minutes. Add the garlic and gingerroot and cook, stirring, 1 minute. Add the carrots, bell pepper, mushrooms , and salt to taste, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the pan, add the curry paste and cook the mixture, turning and stirring, 1 minute. Add the coconut milk , galanga root powder, lemongrass flakes, cumin, and bay leaf. Bring mixture to a boil, and simmer, stirring occasionally, for 20 minutes. Add the broccoli, bamboo shoots, water chestnuts, corn, and salt to taste, and simmer the mixture, stirring occasionally, for 10 minutes, or until chicken is cooked through. Discard bay leaf. Before serving, stir in the lemon juice, cilantro, and mint.


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