INGREDIENTS
4
Chicken thighs, boneless skinless
2
Carrots, medium
4
Garlic cloves
1
2-inch piece Ginger
1
Lime
1
Red bell pepper
1/2
Yellow onion, medium
3 cups
Chicken stock
2 cans
Coconut milk
4 tbsp
Red curry paste
2 tbsp
Fish sauce
2 tbsp
Soy sauce
1
Rice vermicelli
1 tbsp
Palm sugar