Crab Curry with Rice Vermicelli

1. 1

   In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.

2. 2

   Drain the vermicelli.

3. 3

   Heat the vegetable oil in a wok or large saucepan.

4. 4

   Add the Naam Ya Chile Paste and stir-fry over moderately high heat until fragrant, about 4 minutes.

5. 5

   Add the thin coconut milk and bring to a simmer.

6. 6

   Add the thick coconut milk, fish sauce, palm sugar and crabmeat and simmer until the curry is heated through, about 2 minutes.

7. 7

   Meanwhile, bring a large saucepan of water to a boil.

8. 8

   Add the rice vermicelli and cook, stirring, until just tender, about 2 minutes.

9. 9

   Drain the vermicelli and transfer to a large shallow serving bowl.

10. 10

    Spoon the crab curry on top and garnish with the bean sprouts and basil leaves.

* Per serving · 4 servings · Values may vary.