2 Tbsp olive oil
1kg chicken drumsticks
1 red onion, thinly sliced
1 stem lemongrass, bruised
2 kaffir lime leaves, bruised, plus extra shredded, to serve
1 Tbsp Thai red curry paste
1L chicken stock
2 x 400ml cans coconut milk
270g ramen noodles, cooked
¼ cup fish sauce
2 tsp white sugar
Sliced red chilli, coriander sprigs and lime wedges, to serve
Preheat oven to 180C fan-forced (200C conventional).
In a frying pan, heat half of the oil on medium. Cook drumsticks, in 2 batches, for 4-5 minutes, turning until browned. Transfer to prepared tray. Bake for 30-35 minutes, until cooked through. Shred meat from bones.
Meanwhile, in a saucepan, heat remaining oil on medium. Cook red onion, lemongrass and lime leaves for 2-3 minutes until softened. Add curry paste and cook for 1 minute, stirring.
Stir in stock and coconut milk and bring to the boil. Reduce heat for low and simmer, covered, for 30 minutes, until slightly thickened.
Mix through noodles, fish sauce, sugar and chicken meat. Discard lemongrass and lime leaves.
Top with chilli, coriander and shredded lime leaves. Serve with lime.