Busters Recipes

Thai Chicken Legs with Vegetables
Serves 4
Active: 15 min/Total: 6 to 8 hr on low

1 can (14 oz) lite or regular coconut milk (not cream of coconut)
1/4 cup flour
1 T each Thai red curry base (such as A Taste of Thai) and minced garlic
1 tsp salt
4 each chicken drumsticks and thighs (about 2 1/2 lb), skin and excess fat removed
1 medium onion, halved and thinly sliced
2 large carrots, thinly sliced
1 medium bell pepper, quartered and sliced
2 cups frozen cut okra or green beans

Garnish: fresh mint leaves, cut in strips

1. Whisk coconut milk, flour and curry base in a 4-qt or larger slow-cooker until smooth. Whisk in garlic and salt. Add chicken, onion and carrots; stir to mix. Scatter bell pepper over top.

2. Cover and cook on low 6 to 8 hours until chicken and vegetables are tender. Stir in frozen okra; cover and cook 5 minutes or until crisp-tender. Remove chicken and vegetables to serving bowl with a slotted spoon. Whisk sauce in cooker until smooth. Pour over chicken and vegetables. Sprinkle servings with mint.