serves 2

• 3 tablespoons vegetable oil
• 2 chicken breast (approx 12 oz), diced
• 1 zucchini, diced
• 1 small eggplant, diced
• 2 spring onions, sliced diagonally
• 2-3 garlic cloves, peeled and finely chopped
• 1 inch stub of ginger, peeled and finely chopped
• 1 tablespoon green curry paste
• 1 cup chicken stock
• 3/4 cup coconut milk
• 1 tablespoon fish sauce
• 2 baskets egg noodles
• juice of 1 lime
• 2 tablespoons fresh cilantro, chopped (or 1 tablespoon dry)
• lightly (or un) salted peanuts

method:

heat 1 tablespoon vegetable oil in a hot wok or other pan over medium heat

add chicken and stir-fry for 3-4 mins until golden brown and almost cooked though

remove and set aside

add remaining 2 tablespoons oil, and stir-fry zucchini and eggplant for 4 mins until golden brown

add spring onions, garlic, and ginger stir-fry for 1 min

add green curry paste

add 1 cup chicken stock, 3/4 cup coconut milk, 1 tablespoon fish sauce

(if using dry cilantro add this now)

reduce heat and simmer for 10 mins

add noodles and reserved chicken, and cook for 4 mins or until tender

add lime juice and check seasoning

sprinkle with fresh cilantro if using and peanuts