Nutritional information is calculated using an ingredient database and should be taken as an estimate
In a food processor, add in ginger, garlic, shallots, lemongrass, kaffir lime leaves, coriander seeds and turmeric.
Blend until smooth.
In a wok pan over medium heat, melt 30g Planta margarine.
Add in spice paste and stir fry for about 15 minutes until fragrant and it slightly darkens.
Add in soy sauce, brown sugar and chicken legs. Stir fry to coat evenly.
Add in coconut water and bring to a boil.
Cover and simmer for about 25 minutes until the chicken is tender.
Set aside for at least 1 hour or overnight.
Remove chicken legs from sauce and set aside on a rack to drain.
On a grill pan over medium heat, melt 25g Planta margarine.
Grill chicken pieces for about 3 - 4 minutes on each side until slightly charred and browned.