Gingered chicken noodles

A blend of ginger, spices and coconut milk flavours this delicious supper dish, which is made in minutes.

Serves 4

• 350 gr/ 12 oz boneless, skinless chicken breasts
• 225 gr/ 8 oz courgettes (zuchinis)
• 275 gr/ 10 oz aubergines (eggplants)
• 30 ml/ 2 tablespoons vegetable oil
• 5 cm/ 2 in. piece fresh root ginger, peeled and finely chopped
• 6 spring onions, sliced
• 10 ml/ 2 teaspoons Thaï green curry paste
• 400 ml/ 14 fl oz coconut milk
• 475 ml/ 16 fl oz chicken stock
• 115 gr/ 4 oz medium egg noodles
• 45 ml/ 3 tablespoons chopped fresh coriander
• 15 ml/ 1 tablespoon lemon juice
• Salt and freshly ground black pepper
• Chopped fresh coriander, for garnish

1. Cut the chicken into bite-sized pieces.
2. Halve the zuchinis lengthways and roughly chop them.
3. Cut the eggplants into similarly sized pieces.
4. Heat the oil in a large saucepan and fry the chicken until golden, remove with a slotted spoon and drain.
5. Add a little more oil, if necessary, and stir-fry the ginger and spring onions for 3 minutes.
6. Add the zuchinis and cook for 2-3 minutes, or until beginning to turn golden.
7. Stir in the curry paste and cook for 1 minute.
8. Add the coconut milk, stock, eggplants and chicken and simmer for 10 minutes.
9. Add the noodles and cook until the chicken is cooked and the noodles is tender, about 5 minutes.
10. Stir in coriander and lemon juice and adjust the seasoning.
11. Serve garnished with chopped fresh coriander.

BON APPETIT