Coconut, Chicken And Kaffir Lime

• 1 tbsp peanut oil
• 1 1/3 lbs boneless skinless chicken thighs, cut into 1/4-inch strips
• 1/4 cup green curry paste
• 4 cups chicken stock
• 3 1/3 cups coconut milk
• 2 None long green chili peppers, 1 finely chopped, 1 thinly sliced
• 8 None fresh kaffir lime leaves, shredded
• 4 oz rice vermicelli
• 2 tbsp grated palm sugar or brown sugar
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 cup bean sprouts
• 1/4 cup loosely packed Vietnamese mint leaves
• 2 None limes, cut into thin wedges

1. Heat oil in large saucepan on high heat. Cook chicken, in batches, until lightly browned. Remove from pan.
2. Add curry paste to pan and stir until fragrant. Return chicken to pan with stock, coconut milk, chopped chili pepper and lime leaf; bring to a boil. Reduce heat to low; simmer, uncovered, for 30 mins, skimming fat from surface occasionally.
3. Add vermicelli; cook, uncovered, until vermicelli is just tender. Stir in sugar, lime juice and fish sauce.
4. Serve soup sprinkled with bean sprouts, mint, sliced chili pepper and lime.

peanut oil, chicken thighs, green curry, chicken stock, coconut milk, long green chili peppers, fresh kaffir lime leaves, rice vermicelli, sugar, lime juice, fish sauce, bean sprouts, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/34696 (may not work)