Curry Chicken with Noodles

Peel and chop garlic. Rinse and trim scallions, cut white into thin slices, place the green aside. Trim both ends of lemongrass, peel outer layers, cut into thin slices and chop finely. Peel ginger, cut into slices and then chop. Combine garlic, scallion, lemongrass and ginger with curry powder and cumin in a mortar and grind to a fine paste.

Cook noodles according to package directions in hot water, then remove, rinse and drain well.

Cut green part of scallions into fine strips. Rinse banana leaves, pat dry and use to lay out four bowls or deep plates. Divide the scallion strips over the four bowls.

Cut meat into bite-sized pieces. Heat oil in a wok and brown the meat while stirring. Add the curry paste and cook for a few minutes, then add broth and coconut milk. Season with salt, bring to a boil and reduce heat. Mix in noodles and warm at a very low heat, gently stirring occasionally.