Serves 4
1 ounce vegetable oil
1 large yellow onion, sliced thinly
1⁄3 cup yellow curry paste
8 chicken thighs, cut into bite-size pieces
2 cans coconut milk, plus 1 can water or chicken stock
1⁄4 cup fish sauce
freshly squeezed lime juice
2-4 tablespoons sugar
4 cups cooked vermicelli rice noodles
2 cups bean sprouts
1 bunch green onions, sliced
Handful picked coriander leaves
Red chilies, sliced
Over medium-high heat, in a heavy-bottom pot or wok, add oil and onions. Cook onions until caramelized, add curry paste, and sauté until aromatic. Add cut chicken thighs and cook about 4 minutes, then add the coconut milk and water or stock. Add fish sauce and cook on medium heat until the chicken is cooked through. Adjust seasoning with lime juice and sugar. Divide the cooked vermicelli noodles between 4 large bowls, pour the curry over the noodles evenly, dividing the cooked chicken. Garnish with bean sprouts, green onions, coriander, and slices of fresh chilies, and serve.
