The evil brute and his posse almost certainly worship a hot, steamy bowl of hellfire broth replete with unadulterated spice. Even the sovereign of damnation needs a sweet seraph on his shoulder from time to time. Coconut milk soothes and roasted sweet potatoes peep through to appease a joyfully scorched tongue.
Just in time to slurp up another mouthful.
1 tbsp. vegetable oil
1 red onion (finely dice ½ and thinly slice the other ½ for garnish)
2 stalks celery, thinly sliced
3 garlic cloves, grated
2 tbsp. lemongrass, minced
2 tbsp. ginger, grated
2 ½ tbsp. Thai red curry paste
1 tbsp. curry powder
3 tsp. hot chili paste
1 14 ounce can light coconut milk
4 cups low-salt organic chicken broth
2 tbsp. fish sauce (to taste)
2 tsp. sugar
4 chicken breasts, thinly sliced
2 cups sweet peppers, sliced
2 large sweet potatoes cut in to ½ inch cubes
1 pound dried rice vermicelli noodles
½ English cucumber, cut in to sticks
Cook rice vermicelli noodles according to package directions. Set aside.
Preheat oven to 425 degrees. Peel and dice the sweet potatoes and spread them out on a lined cookie sheet. Roast sweet potatoes until they are lightly browned and tender, about 15 minutes. Set aside.
Heat oil in a large saucepan over medium heat. Add the finely diced red onion, celery, garlic, lemongrass and ginger; stir until fragrant, about 1 minute. Reduce the heat to medium low. Stir in curry paste, curry powder, and chili paste. Add ½ of the coconut milk and stir until thick and fragrant, about 4 minutes. Add remaining coconut milk, broth, fish sauce, and sugar: bring to a simmer. Add chicken and sweet peppers; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute.
Divide noodles among bowls and top with steamy soup. Scatter red onions and sliced cucumbers on top.
Garnish with a little extra sriracha, if you dare!