Thai Chicken Legs with Vegetables Recipe

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Category:	Category: Poultry

Ingredients:	Ingredients: 1 can (14oz) coconut milk (not cream of coconut) 1/4 c flour 1 T Thai red curry paste 1 T minced garlic 1 t salt 4 each drumsticks and thighs (skin removed) 1 medium onion thinly sliced 2 large carrots thinly sliced 1 medium bell pepper sliced 2 c frozen sliced okra fresh mint cut in strips for garnish

Directions:	Directions: Whisk coconut milk, curry paste and flour in a 4 qt slow cooker until smooth. Blend in garlic and salt. Add chicken, onion and carrots, stir to mix. Scatter bell pepper on top. Cover and cook on low for 6 to 8 hours. Cook okra for 5 minutes in water until tender. With a slotted spoon, remove chicken and vegetables to a serving platter. Top with okra. Whisk the sauce that remained in the slow cooker until smooth and pour over chicken & vegetables. Pass the sliced mint to each person to sprinkle over the top of each serving as desired.

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Thai Chicken Legs with Vegetables Recipe

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