Thai Red Curry Paste Vermicelli

Bottled or ready made sauce comes handy when you need to prepare dishes in a jiffy especially, on a weekdays dinner. After a tiring day at work, all we wanted is something easy and quick. Safe the hassles with store bought Thai red curry paste without compromising in taste. Burst with Thai's authentic flavors the Thai red curry paste fried vermicelli is a must to try dish. Please do not skip the coconut milk as, it enhance the taste of creaminess and balance out the spiciness of the paste. I added red chilly to spice up the dish as i love some heat in my vermicelli. You may opt out the chilly if your heat tolerance are not as mine. Thai red curry paste fried vermicelli indeed a twist to an ordinary stir fry verimicelli.

Ingredients

3 tbsp Thai red curry paste

1 pound vermicelli

1/2 cup coconut milk

1 cup diced chicken breast

2 eggs,beaten

2 spring scallions,chopped

1/2 cup fried tofu,diced

1 red chilly,sliced

Few Thai basil leaves

1 clove garlic,minced

1 onion,finely chopped

2 tbsp vegetable oil

1/2 cup water

Methods

Blanched vermicelli in hot watet till soften. Drain and keep aside.

Fry the beaten eggss and slice into thin strips. Keep aside.

Heat oil in a wok and fry the onion till translucent. Add the minced garlic and saute till fragrant.

Add the diced chicken and cook for 3-4 minutes

Add the Thai red curry paste and saute for 1 minute. Add 1/2 cup water and coconut milk. Cook on medium low for 30 seconds.

Add the blanched vermicelli and stir well till the paste coats well.

Add the sliced chilly,egg strips,fried tofu,chopped scallions and Thai basil leaves.

Cook till the vermicelli turns tender and done.

Transfer to serving plate and enjoy hot.