Yields: 6 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins
- Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.
- Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed about 5 minutes. Divide chicken and noodles among individual serving bowls.