Recipe from Flavours Magazine.
Here is a quick and easy meal that is quite delicious. Whatever you do though, don't forget the lime! It really completes the dish and it would just not be the same without it.
What you'll need
2 tsp Peanut oil, divided
1 can (400 ml) Coconut milk
1 Purple onion, sliced
1 tbsp Red curry paste
Vermicelli rice noodles
1 Pre-cooked chicken breast, chopped
Salted peanuts, chopped
1 tbsp Chopped cilantro
1 Lime, cut into quarters
1. Cook rice noodles according to package directions. Drain water and reserve noodles.
2. Heat half of oil in a skillet over medium heat. Add onion and saute until lightly browned. Add remaining oil and curry paste, stirring often.
3. Add coconut milk and chicken to skillet; bring to a boil then reduce heat and simmer until chicken is heated through. Add noodles to skillet and stir to evenly coat.
4. Divide noodle mixture evenly between 2 bowls. Top with cilantro and chopped peanuts. Squeeze one quarter of lime over noodles and serve immediately.