Ingredients

Method

• 1 T canola oil
• 2 T Thai curry paste
• 1 x 400 ml can coconut milk
• 300 g vermicelli noodles
• Water
• Rotisserie chicken
• Fresh green chilli

Method

Ingredients

Heat canola oil in a hot pan and add Thai curry paste. Cook for 30 seconds before adding can coconut milk. Simmer for 10 to 15 minutes to reduce slightly.
Meanwhile, soak 300 g vermicelli noodles in boiling water for 3 minutes and drain.
Toss into the coconut milk and serve in shallow bowls with shredded rotisserie chicken and sliced fresh green chilli.
Cook's note: Click here for tips on roasting chicken perfectly