"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Thai Chicken Legs with Vegetables Recipe

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This recipe for Thai Chicken Legs with Vegetables, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, October 19, 2008


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

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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