70 minutes
A comforting and flavorful dish that brings the essence of Thai cuisine to your table.
cups
Thai Yellow Curry Paste
tablespoons
0 lb
0 oz
cups
cups
cups
Rice Vermicelli Noodles
0 oz
Scallions, sliced thin
cups
Fresh Basil Leaves, torn into pieces
cups
Cilantro, chopped
cups
Lime Wedges
to taste
to taste
1. Heat Oil and Curry Paste
Start by heating the vegetable oil in a Dutch oven over medium heat. Once the oil is shimmering, add the Thai yellow curry paste. Stir the paste continuously for about 3 minutes, allowing it to cook and release its fragrant aromas.
2. Cook Ground Chicken
Next, add the ground chicken to the pot. Use a wooden spoon to break up the meat as it cooks, ensuring there are no large clumps. Continue cooking for about 4 minutes, or until the chicken is no longer pink.
3. Add Coconut Milk, Fish Sauce, Sugar, and Water
Pour in the coconut milk, fish sauce, sugar, and 2 cups of water. Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and let it cook for 45 minutes.
4. Cook Rice Vermicelli Noodles
While the curry is simmering, bring 4 quarts of water to a boil in a large pot. Add the rice vermicelli noodles and cook them according to the package directions. Drain the noodles in a colander and rinse them under cold water to stop the cooking process.
5. Assemble the Dish
Divide the noodles evenly among four serving bowls. Ladle the rich, aromatic curry over the noodles. Garnish with the sliced scallions, torn basil leaves, and chopped cilantro.
6. Serve with Lime Wedges and Sriracha
Serve your Coconut Chicken Curry Vermicelli with lime wedges and a drizzle of sriracha for added heat. If desired, offer extra fish sauce on the side for those who prefer a saltier taste.
Switch the curry powder for green curry paste. This will give the dish a Thai twist with the vibrant flavors of lemongrass, kaffir lime, and green chilies.
Use red curry paste instead of curry powder for a different set of Thai flavors, with a slightly hotter profile.
Instead of the usual curry powder, try a Thai red or green curry paste for a more vibrant and authentic Southeast Asian flavor. Add a stick of lemongrass, bruised, to the simmering sauce, removing it before serving. Include a cinnamon stick or a star anise during the cooking process to introduce a warm, sweet spice note.
Replace chicken with shrimp, adding the shrimp towards the end of the cooking process to avoid overcooking.
For a vegetarian option, use firm tofu cubes. Sauté the tofu separately to get a crispy exterior before adding it to the curry.
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