Thai Red Curry Drumsticks with BBQ Roasted vegetables.

This is a easy summer dinner that is ready in no time.

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I needed a really easy dinner, in fact I was making it to pack down to the beach while we went paddle boarding, so it needed to be simple and require not too many containers to make work. But at the same time I love flavour, and let me tell you coating chicken with coconut milk and red Thai curry paste, gives you flavour!

I started by massaging the curry paste into the chicken drumsticks plain to get a good coating on them and then added about 1/2 the can of coconut milk to make them saucy. I tossed these around to fully incorporate and then placed in the fridge, tossing them again. I would say 1 hour in the fridge to marinade is perfect, but you only have the time that you have!

Meanwhile I started cutting up the vegetables. I simply used two types of peppers and mushrooms and coated them with a bit of oil and chipotle mango seasoning.

These veggies were wrapped in tin foil for the BBQ with the rest of the food.

I also absolutely love grilled pineapple and while I may have started branching out in a strange "non-pairing" of Thai to non Thai flavours, the meal ended up with a really nice blend of spicy to sweet.

I cooked the chicken first on one side, ensuring that we had a nice char going to the skin. At the time to flip them over is when I added the pineapple to the grill and the tinfoil of veggies.

This feels like a really short post, but I think that is honestly a testament to how easy this meal is to get to the table, and totally why you should try it :)

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