Name: Red chicken curry with rice vermicelli
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 250 gram rice vermicelli noodles; vegetable oil, for deep-frying; 1/4 cup (60ml) red curry paste; 9 (1kg) chicken thigh fillets, chopped; 1/2 cup (125ml) coconut cream; 1 tablespoon chopped fresh coriander leaves

Ingredients

250 gram rice vermicelli noodles

vegetable oil, for deep-frying

1/4 cup (60ml) red curry paste

9 (1kg) chicken thigh fillets, chopped

1/2 cup (125ml) coconut cream

1 tablespoon chopped fresh coriander leaves

Method

1.Deep-fry noodles in hot oil, in batches, until puffed. Drain on absorbent paper.

2.Cook curry paste in large non-stick frying pan, stirring, until fragrant. Add chicken; cook, stirring, about 10 minutes or until cooked through. Add coconut cream and coriander; simmer, uncovered, about 5 minutes or until thickened.

3.Serve curry over noodles.

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Ingredients

Method

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