Kaffir Curried Chicken on Bánh Phó

this dish is really good made with lime juice and zest, but the dried Kaffir Lime leaves give it a wonderful flowery flavour and aroma
Serves 6

16 ounces bánh phó or rice stick vermicelli

2 medium onions, sliced

2 stalks if celery with leaves, chopped

2 tablespoons olive oil

1 tablespoon garlic powder

2 teaspoons chilli paste

1/2 cup coconut cream

3 skinless boneless chicken breasts; roughly chopped

1 cups chicken stock

2 teaspoons fish sauce

1 tablespoons curry powder

4 dry kaffir lime leaves (crumbled fine) or zest of 1 lime

juice of 1 lime
1/2 teaspoons sugar

3 hard cooked eggs; cut into wedges

2 green onion; chopped

Bring a saucepan of water to the boil. Using a sieve or mesh strainer, dip the noodles into the water for a few seconds. Drain and set aside in a casserole. In a frying pan, heat the oil and sauté onions, celery and chicken, cook until chicken is done.  Add the chilli paste and mix in well. Cook for a few seconds. Add the coconut cream, chicken stock, kaffir leaves and curry powder; mix in and cook until the liquid starts to reduce and thicken. Add the remaining ingredients in turn, stirring constantly. Place egg wedges on top of noodles. Pour the chicken mixture over the noodles, Sprinkle green onions