Do you love Thai food? If you do this Thai Red Curry Chicken Thighs with Rice Noodles is perfect for you! The chicken is cooked in a thai red paste which adds flavour and richness to the chicken. It is also very easy to make and perfect for dinner tonight.
The flavour of this chicken is insane. It really is. As a food blogger, one of my bug bears is the word ‘authentic’. With any dish from any country or region in the world, there is no such thing as just one go to recipe for a particular dish. Whether it be jalfrezi, jerk chicken, paella or a bolognaise there are so many variations, from family recipes passed down through generations to modern twists by chefs around the world. Westernised versions of a dish can sometimes be even more delicious then the original because I believe that everyone has a little bit of creativity in them and sometimes little changes can really elevate a dish. Sometimes it works and sometimes it doesn’t but a lot of times it does.
I don’t actually know how authentic my dish of thai red curry chicken thighs with rice noodles is but I can tell you that the flavours are all very Thai and I definitely approve, as do my family. In fact I can make this any day without having to worry about one or two people, not liking it.
From the moment you taste this, you will be hooked because this is flavour loaded, saucy, comforting and delicious food. The surrounding sauce is simmered and becomes really really good, rich and mouthwateringly lip smackingly unbelievably yummy.
You could make this with chicken breasts but lets be honest..these flavours belong with juicy thighs.
Also invited to the Thai Curry Party are:
Lemongrass Paste or 1 stalk of lemongrass – I use very Lazy
ALL GOOD THINGS basically.
Before we proceed, a word on Ghee..Guys Ghee is good. I remember when I was younger and there was this whole thing about how bad ghee is for you. Firstly, it has been used for thousands of years. In fact Ghee (Clarified Butter) is thought to be healing. According to Dr Axe it is thought to be both good for mental and physical purification because of its ability to cleanse and support wellness. It is nutrient dense and the process of making ghee, intensifies the flavor of the butter and it tastes so good. I mean an omelette cooked in ghee is so much better then an omelette cooked in oil or butter. Same with rice. It adds so much nutty, buttery flavour. I have a whole post coming about it soon so I don’t know why I am banging on about it here but arm yeah, if you can please use Ghee for this recipe and please do not be afraid to use it.
Thai Red Curry Chicken Thighs with Rice Noodles
- 2 tbsp Ghee or Oil
- 8 Chicken Thighs Skin off
- Salt and Pepper
- 2 large Onions chopped finely
- 4 Garlic Cloves sliced finely
- 1 tsp Lemongrass paste
- 3 tbsp Red Thai Curry Paste
- 1/4 tsp Cayenne Pepper
- 500 ml Chicken Stock
- 400 g tin Coconut Milk
- Juice of 1 Lime
- 400 g Cooked Rice Noodles
Heat Ghee in a large pan over medium heat.
Season thighs with salt and pepper and cook for 4 minutes each side. Remove to a plate.
Add onions until softened, to the same pan and cook for 6-8 minutes.
Stir in garlic, lemongrass, thai red curry paste and cayenne pepper and allow to cook for 2 minutes.
Pour in the broth/stock, coconut milk and lime juice.
Bring to a boil and them simmer uncovered for 30- 35 minutes or until the sauce thickens.
Divide the noodles between 4 bowls and top with the thai red curry chicken thighs and sauce.
Garnish with some coriander and enjoy.