Curry Chicken Drumsticks and Veggies
A delicious red curry meal, packed full of veggies and tasty chicken drumsticks.
Equipment
Ingredients
- 12 chicken drumsticks
- 1/4 cup coconut oil melted
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon nutmeg
- 1 cup full fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 2 tablespoons monkfruit
- 2 tablespoons red curry paste
- 2 tablespoons sriracha
- 1 green pepper diced
- 1 yellow pepper diced
- 1/2 pound Brussels Sprouts halved
Instructions
- Preheat oven to 425 degrees F.
- Line a baking sheet with aluminum foil (for easy cleanup).
- In a small bowl combine melted coconut oil, paprika, chili powder and nutmeg. Mix well.
- Place drumsticks on baking sheet and paint spice mixture generously on them.
- Bake for 35-40 minutes or until fully cooked.
- Meanwhile, in a large wok, heat coconut milk, chicken broth, fish sauce, monkfruit, curry paste and sriracha over low heat.
- Once well combined (a few minutes), add veggies and simmer until chicken is done cooking in the oven.
- Add cooked chicken to wok, cover and continue simmering for another 10 minutes.
- Serve hot!
Nutrition
Serving: 1Calories: 535kcalCarbohydrates: 10gProtein: 47gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 11gCholesterol: 232mgSodium: 843mgFiber: 2gSugar: 3g
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