Heat the oil in
a large saucepan. Add the chicken drumsticks and brown on all sides. Stir
the coconut milk into the pan and bring to the boil. Add the curry paste.
Lower the heat and simmer for 2 hours.
Stir in the potatoes, onion, lemon juice, fish sauce, sugar and peanuts,
cover the pan and simmer for further 20 minutes. Serve immediately.
Serves 4
Chicken and
coconut milk work very well together and the potatoes add a hearty
finish to this robust dish.
