Thai
Thai - Noodles
Coconut Cream Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 250g dried rice vermicelli
- • 300g chicken breast, sliced
- • 1 cup coconut cream
- • 2 cups coconut milk
- • 2 tbsp red curry paste
- • 2 tbsp fish sauce
- • 1 tsp palm sugar
- • 1/2 cup coriander leaves
- • 1 lime, cut into wedges
Preparation Steps
1
Phase 1
Soak the rice vermicelli in warm water for 30 minutes and drain.
2
Phase 2
Fry the red curry paste in oil until fragrant.
3
Phase 3
Add the coconut cream and coconut milk, then the chicken, fish sauce, and palm sugar; simmer for 10 minutes.
4
Phase 4
Boil the vermicelli for 2 minutes and drain.
5
Phase 5
Divide the noodles between bowls and ladle the coconut curry broth and chicken over them.
6
Phase 6
Top with coriander leaves and serve with lime wedges.