Lunch: Thai Chicken Legs with Vegetables

Ingredients

1 can lite or regular coconut milk (not cream of coconut)
1/4 c. 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 lb)
1 medium onion
2 large carrots
1 medium bell pepper
2 c. frozen cut okra or green beans
Garnish: fresh mint leaves, cut in strips

Instructions

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.
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 crisp-tender. Remove 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.

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