Rob Shaw/Bauersyndication.com.au
Ingredients
Method
1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.
2.In a large frying pan, heat half the oil on medium. Cook drumsticks in two batches for 4-5 minutes each, turning, until browned. Transfer to tray. Bake chicken for 30-35 minutes until cooked through, then shred meat from bones.
3.In a large saucepan, heat remaining oil on medium. Sauté onion, lemongrass and lime leaves for 2-3 minutes until softened. Add curry paste and cook for 1 minute, stirring.
4.Stir in stock and coconut milk, bringing to the boil. Reduce to low and simmer, covered, for 30 minutes until fragrant.
5.Mix noodles, fish sauce, sugar and chicken through, then season.
6.Top with sliced red chilli and coriander sprigs, and accompany with lime wedges.
