Coconut-Lemongrass Curry with vermicelli noodles

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Salt and Pepper the chicken - Pan fry chicken until cooked the set aside

Step 2

cut lemongrass stalks down the middle, emove he outer layer and set aside

Step 3

in a large saucepan, melt the coconut oil over medium-high heat. Add the curry paste and lemongrass, stir until fragrant, about 2 mins

Step 4

Add the coconut milk, salt, vegetable stock and carrots. Increase the heat to high and bring to a boil, then lower the head to maintain a simmer. Cook for about 7 mins and then add back the chicken and broccoli. Cook for 5 more mins.

Step 5

Divide the vermicelli noddle in half and place into two large serving bowls - The bowls you're going to serve or eat the dish from. Remove any large pieces of the lemongrass from the curry and then pour the curry over the noodles. Cover by at least an inch, or more (depending on how soupy you want it at the end). Let sit for a few minutes so the noodles soften, and then gently stir to soften the noodles even more.

Step 6

Top with fresh lime, chopped cilantro and scallions and enjoy!