Ingredients
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
Method
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Preheat oven to 180C fan-forced (200C conventional).
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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.
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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.
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Stir in stock and coconut milk and bring to the boil. Reduce heat for low and simmer, covered, for 30 minutes, until slightly thickened.
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Mix through noodles, fish sauce, sugar and chicken meat. Discard lemongrass and lime leaves.
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Top with chilli, coriander and shredded lime leaves. Serve with lime.
Cook's tip
To save time, you can use shredded barbecue chicken instead of cooking drumsticks.
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