RED CHICKEN CURRY WITH RICE VERMICELLI

INGREDIENTS

• 250g rice vermicelli
• oil for deep-frying
• 2 tablespoons oil, extra
• 1kg chicken thigh fillets, chopped
• 1/2 cup coconut cream
• 1 tablespoon chopped fresh coriander

RED CURRY PASTE

• 1 small red Spanish onion, chopped
• 2 cloves garlic, crushed
• 1 teaspoon chopped fresh coriander root
• 11/2 teaspoons dried chili flakes
• 2 teaspoons grated fresh ginger
• 1 teaspoon grated lime rind
• 2 tablespoons lime juice
• 3 teaspoons paprika
• 1 teaspoon ground cumin

RED CHICKEN CURRY WITH RICE VERMICELLI METHOD:

Deep-fry vermicelli in hot oil in batches until puffed; drain on absorbent paper. Heat extra oil in a wok or pan, add curry paste, and cook, stirring, for 1 minute.

Add chicken in batches, stir - fry until chicken is tender. Cook for about 5 minutes, uncovered, over medium heat, incorporating coconut cream and coriander until thickened. Serve curry over vermicelli.

Curry Paste: Blend or process all ingredients until smooth.

Serves 6.

Note: Curry can be made a day ahead. The paste can be made a week ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Not suitable.

Also Read: CHICKEN SAVARIN WITH CREAMY CURRY SAUCE ANDLASAGNE VERDI PASTA SHEETS