Roasted chicken legs with coconut milk red curry sauce
2024-05-26 15:01:06 469
I am an old and stubborn person who strictly follows old recipes. I rarely think of making any new dishes and eating them. This chicken leg is an exception. It takes 5 minutes to think and 20 minutes to serve it. To be honest, I'm really worried about making some strange taste that might hurt the feelings of these beautiful chicken legs! The result is good, it has become the new focus of the dining table, and I believe you will also love it
Details of ingredients
Technique
Steps to make Roasted chicken legs with coconut milk red curry sauce
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1. Preheat the oven at 180 degrees and also preheat the grill pan. Apply parsley, basil, thyme, chili, sea salt, and black pepper evenly on both sides of the chicken legs.![]()
2. Heat the baking tray over medium heat (make sure your tray can be done this way, or use stainless steel), pour in olive oil, stir fry red curry paste and garlic puree, then pour in coconut milk, cover the bottom of the baking tray with a little more, season with salt, and keep the heat on low heat.![]()
3. At this point, the grill pan has already been preheated, how can it be considered good? Touch the handle of the pot and it will be too hot to grip. If the temperature is not high, the chicken skin will scorch slowly and the meat inside will age easily. Put the skin down into the pot and press it a little tighter. The chicken legs will shrink, Zila~~Mmm~~That's it! All spices release enticing aromas in chicken oil and high temperature environments.![]()
When the chicken skin is fried until Well, when it's like this, flip it over for 30 seconds.![]()
5. Transfer the chicken nuggets into a baking tray, with the skin facing upwards, and toss two pieces of rosemary in.![]()
6. Transfer to a preheated oven and wait for 10 minutes.![]()
7. I don't need anything except a bowl of rice and some white hot vegetables that you like, haha, enjoy!
