Green Curry Noodles

From Adam Liaw (SMH), a variation on the standard Thai Green Curry, with the added texture of noodles, which make the dish more filling.

According to Adam, commercial green curry pastes can often be on the salty side but, paired with noodles, that strong seasoning is a delicious feature.

Serves 4

Equipment Required

2 tbsp vegetable oil

3 tbsp green curry paste (we usually use Ayam brand)

1/2 tsp tumeric 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, de-seeded and thickly sliced 

1 large green chilli, de-seeded and thickly sliced

1 tsp sugar

2 tbsp fish sauce

400g chicken thigh fillets, thinly sliced

500g packet of Hokkien noodles

juice of 1/2 lime, plus lime wedges to serve

2 cups mixed coriander and thai basil leaves, to serve

Large saute pan