Brine chicken drumsticks overnight. Sear in cast iron pan (oven broil also works for large batches), then remove and set aside. Sauté chopped onion and garlic, then add red bell peppers and basil, and Thai red curry paste. Sauté for 30 more seconds, then deglaze with 1 can chicken stock and 1 can of coconut milk. Bake at 400 until liquid is reduced by 1/2, or until chicken is tender and separates easily from the bone. For a nice crust on the chicken, broil on low for 5 minutes before serving. Top with more chopped basil.