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Thai Chicken Legs with Vegetables


Thai Chicken Legs with Vegetables


Active Time: 15 minutes
Total Time: 8 hours
Serves 4


  • 1 can (14 oz.) light or regular coconut milk (not cream of coconut)
  • 1/4 cup flour
  • 1 Tbsp. Thai red curry base (such as A TASTE OF THAI®)
  • 1 Tbsp. minced garlic
  • 1 tsp. salt
  • 4 each chicken drumsticks and thighs (about 2 1⁄2 lbs.), 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

  • Fresh mint leaves, cut in strips

A TASTE OF THAI is a registered trademark owned by Andre Prost, Inc.


    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 crisptender. Transfer 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.


4 Servings

Nutrition Facts

Calories: 408
Fat: 14g
Saturated Fat: 5g
Cholesterol: 154mg
Sodium: 944mg
Carbohydrate: 28g
Dietary Fiber: 7g
Protein: 44g