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Thai Red Curry Chicken Thighs with Rice Noodles

Cook Time 1 hour
Total Time 1 hour
Servings 4


  • 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


  1. Heat Ghee in a large pan over medium heat.
  2. Season thighs with salt and pepper and cook for 4 minutes each side. Remove to a plate.
  3. Add onions until softened, to the same pan and cook for 6-8 minutes.
  4. Stir in garlic, lemongrass, thai red curry paste and cayenne pepper and allow to cook for 2 minutes.
  5. Pour in the broth/stock, coconut milk and lime juice.
  6. Bring to a boil and them simmer uncovered for 30- 35 minutes or until the sauce thickens.
  7. Divide the noodles between 4 bowls and top with the thai red curry chicken thighs and sauce.
  8. Garnish with some coriander and enjoy.