1.5-2 small red Thai chilis (presoaked in water for 15 minutes)
½ tsp turmeric
2" piece of ginger, chopped
4 cloves garlic, finely chopped
1 tsp tomato paste
4 tbsp coconut milk
½ tbsp curry powder
Instructions
Prepare the Rice Vermicelli Noodles according to the instructions on the back of the package (different brands will have different instructions).
In a food processor, blitz together all the ingredients for the paste until combined.
Heat a non-stick skillet over high heat. Add in the meat and the thai curry paste for 2-3 minutes (until your chicken and pork has just lost its pink color). If it becomes too dry add in more coconut milk!
Toss in noodles, fish sauce, lime juice and spring onions. Combine well. Allow the noodles to heat through and your meat to finish cooking through - this will take another 2-3 minutes.
Mix in and garnish with fresh herbs! Taste and season!
Serve immediately with more fish sauce and lime juice! Our guests enjoyed being able to adjust the noodles to their taste!
Notes
Vegetarians or Vegans: Use vegan chik'un or try eggplant or tofu in place of meat.
** For those who like it spicier feel free to use more red chilis. The first time I used 3 small red chilis and it was way too spicy, so I cut it down to 1.5 and it was perfect for me. Alternatively, you can also remove the seeds of the red chili to reduce the spice. I haven't tried it with dried chilies, but I would imagine 5 dried chilis would be a little too spicy for my taste. Just note that small chilies much spicier than Large chillies which is very deceptive!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/05/26/thai-vermicelli-with-lemongrass-pork-gf-oil-free/