Craving a flavorful and vibrant dish that's both quick to make and incredibly satisfying? Look no further than this recipe for Dry Green Curry with Rice Vermicelli! This exciting twist on the classic Thai green curry omits the coconut milk for a lighter, drier stir-fry, resulting in a surprisingly addictive dish. The fragrant green curry paste combines beautifully with the subtle sweetness of rice vermicelli, creating a complex and harmonious flavor profile. Expect a delightful explosion of tastes and textures – tender proteins, crunchy vegetables, and the satisfying chewiness of the rice noodles. This recipe is easily customizable to your preferred spice level and ingredient choices.
We've carefully crafted this recipe to be accessible to cooks of all levels, ensuring a delicious outcome every time. Forget complicated techniques and lengthy prep times – this dish is a celebration of simple, fresh ingredients, skillfully combined. Ready to embark on a culinary adventure? Let's dive into the step-by-step instructions and create this sensational Dry Green Curry with Rice Vermicelli together!
Tools Needed
- wok or large pan
Ingredients
- Coconut milk
- Salt
- Seasoning powder
- Sugar
- Soy sauce
- Chili sauce
- Green curry paste: 1 tablespoon
- Instant noodles (rice vermicelli)
- Chicken breast
- Red chili peppers
- Kaffir lime leaves: 2-3
- Basil leaves: 2-3 stalks
- Oil
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Soak rice vermicelli in water and set aside.
- Cut chicken into pieces (or use other meat).
- Cut red chili peppers diagonally.
- Tear 2-3 kaffir lime leaves and set aside.
- Pluck basil leaves (about 2-3 stalks).
Step 2. Cook the Chicken and Noodles
- Stir-fry green curry paste with oil until fragrant.
- Add chicken and stir-fry until cooked through.
- Add red chili peppers and kaffir lime leaves.
- Add soaked rice vermicelli and a little water.
- Stir-fry until noodles are cooked.
Step 3. Add Flavor and Finish
- Add seasoning, chili sauce, salt, seasoning powder, sugar, and soy sauce.
- Add coconut milk (or evaporated milk).
- Stir-fry all ingredients until well combined. Adjust seasoning to taste.
- Add basil leaves and stir-fry until wilted.
Step 4. Serve
- Serve immediately.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Use any type of meat or meatballs instead of chicken.
- Don't use just one chili pepper; you're stir-frying them.
- Taste and adjust seasoning as needed.
Nutrition
- Calories: 500-600
- Fat: 20-25g
- Carbs: 70-80g
- Protein: 25-30g
FAQs
1. Can I use other types of noodles instead of rice vermicelli?
Yes! Thin rice noodles, egg noodles, or even spaghetti would work well. Just adjust cooking time accordingly.
2. How can I make this dish spicier or milder?
For spicier curry, add more green curry paste or a pinch of chili flakes. For milder curry, reduce the amount of paste or add a spoonful of coconut milk at the end.
This Sweet Dry Green Curry Rice Vermicelli Stir-fry is a delightful and versatile dish perfect for a quick weeknight meal or a more elaborate weekend feast. The vibrant flavors and satisfying textures will leave you wanting more, and the simple recipe makes it easy to customize to your liking. Enjoy your delicious and fragrant creation!