Sticky Thai Drumsticks
Sticky Thai Drumsticks



  • 400g tin of coconut cream
  • 2 tbsp Thai green curry paste
  • 1 lime, zest and juice
  • 3 tbsp honey
  • 6 chicken drumsticks
  • Mix the curry paste with the coconut cream, lime zest and juice, and 1 tbsp of honey in a bowl. Spoon about a quarter of the marinade into a second smaller bowl, and set aside for later. Add the chicken to the large bowl, and leave the meat to marinate for a minimum of 2 hours. When ready to cook, heat the oven to 200C and line a baking tray. Place the drumsticks on the tray, bake for 15 mins, then turn and bake for the same time again.
  • Add the rest of the honey to the remaining marinade in the small bowl. Brush half of it over the chicken, and cook for 10 mins more. Once again, turn the chicken, baste with the rest of the marinade, and cook for another 10 mins before serving with a coriander salad.
50 mins
3 serving

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