Rice Vermicelli with Chicken and Coconut Curry

Name: Rice Vermicelli with Chicken and Coconut Curry
Yield: Serves 4
Ingredients: ½ cup, vegetable oil; 2–4 tablespoons, Thai yellow curry paste; 1 pound, ground chicken; 2 (15-ounce) cans, coconut milk; ⅓ cup, fish sauce, plus extra for serving; ¼ cup, sugar; 2 cups plus 4 quarts, water, measured separately; 8 ounces, rice vermicelli noodles; 4 , scallions, root ends trimmed and scallions sliced thin; 1 cup, fresh basil leaves, torn into pieces; 1 cup, fresh cilantro leaves, chopped; , Lime wedge; , Sriracha

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SERVES4

TIME1¼ hours

What Kids Are Saying“I thought it was very flavorful and all around perfect!” —Sophia, recipe tester, age 13

Rice Vermicelli with Chicken and Coconut Curry

WHY THIS RECIPE WORKS

This recipe was originally published in Cooking with My Dad, the Chef. From Verveine Oringer: When my family was living in Paris for a little while, my parents would take us for Vietnamese food whenever they wanted a break from eating Frenc...

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