Thai Chicken and Noodle Curry

Ingredients

• 14 oz coconut milk divided canned
• 0.5 cup cilantro leaves 
• 1.5 tablespoons curry paste such as mae ploy brand*
• 1 tablespoon fish sauce 
• 2 tablespoons garlic minced
• 0.5 cup spring onion sliced
• 1  lime cut into wedges
• 1 tablespoon juice of lime 
• 1 tablespoon soy sauce reduced-sodium
• 10 ounce vermicelli 
• 0.3 cup shallots minced
• 1 tablespoon sugar 
• 0.5 cup thai basil 
• 2 teaspoons vegetable oil 
• 12 ounces chicken breast thinly sliced

Equipment

• bowl
• frying pan
• pot
• wok

Directions

1. Bring a medium pot of water to a boil.
2. Add noodles and cook until softened, about 4 minutes.
3. Drain and rinse with cold water. Set aside.
4. Heat oil in a wok or large frying pan over high heat.
5. Add garlic and shallots and cook until fragrant, about 30 seconds.
6. Add chicken, curry paste, and half the coconut milk. Stir well to dissolve paste and boil until liquid is slightly reduced, about 5 minutes. Stir in remaining coconut milk, the sugar, lime juice, soy sauce, and fish sauce, then bring to a boil. Reduce heat and simmer until liquid is slightly thicker, 2 to 3 minutes more.
7. Add noodles, toss to coat, and cook a few minutes until hot, stirring often.
8. Pour mixture into a serving bowl.
9. Sprinkle with green onions, cilantro, and basil.
10. Serve with lime wedges.
11. *Find in grocery stores' Asian foods aisle, at Asian markets, or on amazon.com. Use regular basil if Thai isn't available.