Thai Vermicelli with Pork and Lemongrass

Prepare the 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 nonstick skillet over high heat. Once hot, add meat and Thai curry paste and cook for 2–3 minutes, until chicken and pork are no longer pink. If it becomes too dry, add more coconut milk.

Toss in noodles, fish sauce, lime juice and spring onions. Combine well. Allow noodles to heat through and meat to finish cooking through, another 2–3 minutes.

Mix 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!

Additonal tips:
1. For vegetarians or vegans, try eggplant or tofu! You can also use other types of meat including chicken or beef.
2. For those who like it spicier, feel free to use more red chiles. The first time, I used 3 small red chiles and it was way too spicy, so I cut it down to 1 1/2 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 chiles, but I would imagine 5 dried chiles would be a little too spicy for my taste. Just note that small chilies much spicier than large chiles, which is very deceptive!