This recipe originally came from Better Homes and Gardens. Our DIL Leah made it for our dinner last night-this is her recipe with modifications. BH&G say it is great for a picnic, or can be served as a delicious starter. We ate it as a main with a salad. I'm tempted to serve rice or noodles with them with the remaining sauce spooned over them too rather than waste it as BH&G suggest. Drumettes are the wings with the tips removed, so they're like mini drumsticks.

Ingredients

4 serv.

light coconut cream↗400 ml
soy sauce↗1⁄4 cup
limes, juice of↗3
red curry paste (or more to taste)↗1 tablespoon
(or more to taste)
chicken drummettes↗1 kg
bean sprouts1 cup
cashews, toasted and chopped↗1⁄2 cup
toasted and chopped
coriander leaves, picked, loosely packed, chopped roughly if large↗1 cup
picked, loosely packed, chopped roughly if large

Step-by-step instructions

1
Preheat oven to 200°C.
2
Whisk the coconut cream, soy, lime juice and curry paste and pour into a baking tray.
3
Add the chicken and toss to coat well with the sauce.
4
Bake for 30 minutes.
5
Drain off most of the liquid reserving remainder. Tipe drummettes onto a serving platter and scatter with shoots, cashews and herbs.
6
Skim a bit of fat of the cooking sauce and pass it at the table for those who'd like extra.

Source: food.com

Original recipe ↗

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