Ingredients

1 package rice vermicelli noodles
Vegetable oil
10 medium potatoes
2 to 2 1/2 pounds chicken
1/2 cup soy sauce
6 cloves garlic, peeled and minced
3 tablespoons curry paste
3 teaspoon salt
4 tablespoons vegetable oil
2 cups coconut milk
Water
10 lemon leaves
2 lemon grass stalks, cut in half and beaten
1 medium can bamboo shoots (the skinnier the better)
1 medium can straw mushrooms
5 medium carrots, peeled and sliced into 1-inch pieces
1/2 cup condensed milk

Directions

Cook the vermicelli noodles in boiling water until soft. Drain and rinse through with plenty of cold water. Allow to dry out a bit. Set aside.

Heat up enough oil to deep-fry potatoes. Peel and cut potatoes into thirds. Deep-fry until golden, about 15 minutes. Set aside.

Cut chicken into small pieces, about the size of the potatoes. Marinate in soy sauce, garlic, curry paste and salt for 45 minutes. Heat up oil and stir-fry the chicken until it changes color. Cover for 10 minutes. Pour in the coconut milk. Add water until the chicken is completely submerged in liquid. Add lemon leaves, lemon grass stalks, bamboo shoots, mushrooms, carrots and condensed milk, Stir thoroughly. Simmer another 15 minutes. Add fried potatoes and cook for another 10 minutes. Serve over vermicelli noodles.