Step 1

Start by cooking the vermicelli noodles according to the package instructions. Drain and set aside.

Step 2

Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the garlic and fry until fragrant, 15-20 seconds.

Step 3

Add red curry paste and stir-fry for 2 minutes until fragrant. Stir often and turn the fan on if the spices are getting too strong. Lower the temp to medium.

Step 4

Add the coconut milk to a gentle boil, or light bubbles form.

Step 5

Add in the vegetables and the stock and cook for 3-4 minutes or until the vegetables are tender enough to your liking.

Step 6

Season the curry with fish sauce, sugar, and kaffir lime leaves, and reduce the temperature to medium-low heat. Cook for just one more minute.

Step 7

Turn the heat off, add the basil, and adjust the seasonings according to your taste preferences.

Step 8

Serve the vegetable Thai red curry over the cooked vermicelli noodles in a bowl. Portion the noodles and curry into serving bowls for however many servings you need. Garnish with fresh basil leaves and lime wedges.