1. Cut carrots of two colors and set aside. This is my favorite vegetable. In particular, the purple carrots imported from the Netherlands are sweeter than ordinary carrots.
2. Cut broccoli and mushrooms and set aside.
3. Soak the rice noodles in hot water for about 5-10 minutes.
4. If you don't have lemongrass, you can use lemon juice to increase the flavor.
5. Add some olive oil to the pan and fry the prawns. Add salt, black pepper and vanilla extract. Then add Thai red curry paste and mix well. (If you like the richness, add more, according to the product you bought at a time) Add coconut milk and mix well after about a minute.
6. Then add water, rice noodles, broccoli and mushrooms and cook over medium heat for about 5 minutes. Finally add honey, juice of 1 lemon and fish sauce and mix well.
7. Sprinkle some black sesame seeds for garnish, and then the fragrant Thai coconut curry rice vermicelli is ready. Enjoy it slowly.
Tips:The prawns can be sautéed slightly to ensure that the meat is tender.
