Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup.

In a medium bowl, whisk together the honey, soy sauce, red curry paste, fish sauce, minced garlic, grated ginger, lime juice, and lime zest.

Pat the chicken drumsticks dry with paper towels to help the glaze adhere and the skin crisp.

Place the drumsticks in a large bowl, pour the marinade over them, and toss to coat evenly.

Arrange the drumsticks in a single layer on the prepared baking sheet. Reserve any leftover marinade.

Bake for 35 to 40 minutes, turning the chicken once halfway through cooking.

While the chicken bakes, pour the reserved marinade into a small saucepan and simmer over medium-low heat for 5 minutes until it thickens into a syrup.

Remove the chicken from the oven, brush generously with the thickened glaze, and return to the oven under the broiler for 2-3 minutes until bubbly and slightly charred.

Transfer to a serving platter and garnish with fresh cilantro and crushed peanuts immediately before serving.