Onion, finely chopped
Garlic cloves, finely chopped
Fresh ginger, grated
Canola oil
Red curry paste
Coconut milk
Sodium-reduced vegetable broth
Rice vermicelli
Frozen edamames
Bean sprouts
Chicken breasts, skinless, cooked, and finely sliced
Green onions, finely chopped
Fresh cilantro leaves
Black sesame seeds
In a large pan, over medium-high heat, brown the onion in canola oil. Add the garlic and ginger. Cook 1 minute. Add the red curry paste. Mix well and cook 1 more minute.
Add the coconut milk and vegetable broth. Simmer gently for 5 minutes. Add the rice vermicelli and edamames. Cook until the vermicelli is al dente.
At the end of cooking, add the bean sprouts and chicken. Adjust seasoning if necessary.
When ready to serve, garnish with bean sprouts, green onions, fresh cilantro, and sesame seeds.
