Thai Red Curry Braised Chicken Legs Recipe - Cook With Campbells Canada

Ingredients

• 4 chicken legs, trimmed of any excess fat
• 3 tbsp 45 mL olive oil
• 1 large carrot, peeled and cut into 1” pieces
• 1 head broccoli, cut into large florets
• 1 red onion, cut into 1” petals
• 2 cloves garlic, finely minced
• 1 tbsp 15 mL ginger, finely minced
• 1 cup 250 mL Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
• 1 can (400mL) coconut milk
• 1 tbsp 15 mL Thai red curry paste
• 1/4 cup 60 mL peanuts, finely chopped
• 4 Red Thai chilies, finely chopped
• 1/2 bunch coriander, picked
• 1 lime, for squeezing