Rice Vermicelli with Chicken and Coconut Curry

Step 1

In Dutch oven, combine oil and curry paste. Cook over medium heat, stirring occasionally with wooden spoon, until fragrant, about 3 minutes.

Step 2

Add chicken and use wooden spoon to break up chicken into small pieces. Cook until chicken is no longer pink, about 4 minutes.

Step 3

Add coconut milk, fish sauce, sugar, and 2 cups water. Bring to a boil. Reduce heat to low, and gently simmer (small bubbles should break occasionally across surface of mixture) until slightly thickened, about 45 minutes. Turn off heat.

Step 4

While curry cooks, set colander in sink. Add remaining 4 quarts water to large pot. Bring to a boil over high heat. Turn off heat. Carefully add noodles to pot. Let sit, stirring occasionally with clean wooden spoon, until noodles are tender but still a bit chewy (see package directions for timing).

Step 5

Ask an adult to drain noodles in colander in sink. Rinse well under cold water. Use tongs to divide noodles evenly among serving bowls.

Step 6

When curry is ready, use ladle to divide curry evenly among bowls of noodles (noodles should be swimming in sauce). Sprinkle scallions, basil, and cilantro over top. Serve with lime wedges, sriracha, and extra fish sauce.