Green curry with chicken over rice vermicelli
Pailin's Kitchen · ♥ 480 likes · 59.6K views · 6 min video
Read about rice noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Marinate bite-sized chicken pieces with fish sauce overnight, or a couple of hours.
- eggplant
- 1½ whole chicken breast
- fish sauce
- rice vermicelli
When the eggplant in the curry is almost done, add the chicken, return to a boil and cook a couple of minutes.
Boil dried rice vermicelli in boiling water about 10 to 15 minutes until completely tender, then rinse under cold water.
- Thai basil
- kaffir lime leaves
Turn off the heat and add a handful of whole Thai basil, letting the residual heat wilt it.
- curry paste
- 1 tbsp palm sugar
Taste and season with a splash of fish sauce and about a tablespoon of chopped palm sugar; stir and taste again.
- big red chilies
Pour the curry over the rice vermicelli and garnish with a few juliennes of big red chilies.