"Delicious, that is all I can say. Try it with the Massaman for a mild variety, and Jungle Paste if you dare!"
NUTRITION'S COMING SOON
70g Mae Jum Red Curry Paste - Order your Mae Jum Paste
1000g Chicken Drum-Sticks
400ml Coconut milk
Seasoning (to taste)
1 tbsp Fish Sauce (or soy sauce for a lighter taste or to avoid fish allergies)
Add Mae Jum’s Thai Red Curry Paste into the mixture and blend the paste with the coconut milk until smooth.
Add the Fish Sauce and mix well
Score the chicken to allow the sauce to reach inside the meat.
Coat the Chicken drumstick in the Red Curry sauce, cover and allow to marinate for at least 2 hours. Best to prepare the day before, and leave in the fridge over night.
TIP: The longer it is in the fridge the more flavour goes into the chicken
Take the your Red Curry Chicken Drumsticks and cook over hot charcoal.
Turn the chicken from time to time, and ensure that the meat is cooked all the way through.
If you have any marinading sauce left over, add it to a saucepan and simmer for 15 minutes, you can use this as a sauce to coat the drumsticks.