Thai Drumsticks

If you're looking for an easy Thai marinade, trust this novice: this one works. If you want something spicy, this will be right up your alley. I used drumsticks, which resulted in a disaster of uncooked portions of meat, crying and drinking some cabernet (see this week's Try This Wine), vowing "I'll never cook chicken on the bone again!". But you can use this recipe with any cut of chicken and savor the delicious flavors our Thai friends have brought us.

Thai Drumsticks
3 T red curry paste
1 cup coconut milk
2 T lime juice
4 T coriander, chopped
12 chicken drumsticks, scored
2 bunches of baby bok choy
2 T soy sauce
1 T oil

Mix curry paste, coconut milk, lime juice and coriander. Marinade chicken in mixture for 2 hours in the fridge. Cook chicken (grill, broil). Trim bok choy and combine with soy sauce and oil. Cook on grill or in wok for 3-4 minutes, or until leaves are wilted. Serve chicken on a bed of bok choy.

If you're want to cut down on some calories, use light coconut milk. I did, and the result was good. I served this with some steamed carrots in a dressing of soy sauce and oil.