In a pot combine ¼ cup coconut milk, red curry paste, curry powder and oil
Fry for approximately 15 minutes until it's dry and fragrant
Deglaze with fish sauce and palm sugar
Slowly add in remaining coconut milk, chicken stock, chili flakes and chicken thighs
Cook until the chicken is tender and curry thickens
Re-season with palm sugar, fish sauce and lime juice
Fry and boil wonton noodles
Garnish with fried and boiled wonton noodles, limes, red onion, fermented mustard greens, and cilantro
