Commercial green curry pastes can often be on the salty side but, paired with noodles, that strong seasoning is a delicious feature. Ingredients 2 tbsp vegetable oil 3 tbsp green curry paste 1⁄2 tsp turmeric powder 1 litre salt-reduced chicken stock 400ml coconut cream 1⁄2 small eggplant, sliced 1 zucchini, sliced 100g green beans, trimmed and cut into 3cm lengths 1 large red chilli, thickly sliced 1 large green chilli, thickly sliced 1 tsp sugar 2 tbsp fish sauce 400g chicken thigh fillets, thinly sliced 500g packet of Hokkien noodles juice of 1⁄2 a lime, plus lime wedges, to serve 2 cups mixed coriander and Thai basil leaves, to serve Method Heat a large saucepan over medium heat. Add the oil, the green curry paste (you may need to use more or less oil depending on your paste) and turmeric and stir-fry for around 1 minute until fragrant.
Add the chicken stock, then the coconut cream and bring to a simmer. Add the eggplant, zucchini, beans and chillies. Bring to a simmer and season with the sugar and fish sauce.
Add the chicken and simmer for 6-8 minutes until the vegetables are tender, then taste and adjust the seasoning. It should be quite strongly flavoured, as once the noodles are added it will taste less so. Poke a few holes in the noodle packet, then microwave the noodles in the packet for about 4 minutes.
Massage the pack a little, then add the noodles directly to the soup. Squeeze a little lime juice into the base of four serving bowls then divide the soup and .
