Gingered chicken noodles

 

     A blend of ginger, spices and coconut milk flavours this delicious supper dish, which is made in minutes. For a real oriental touch, add a little fish sauce to taste, just before serving.

Serves 4

• 350 gr boneless, skinless chicken breasts
• 225 gr zuchinis
• 275 gr eggplant
• 30 ml vegetable oil
• 5 cm/2 in piece fresh root ginger, peeled and finely chopped
• 6 spring onions, sliced
• 10 ml Thaï green curry paste
• 400 ml coconut milk
• 475 ml chicken stock
• 115 gr medium egg noodles
• 45 ml chopped fresh coriander
• 15 ml lemon juice
• Salt and freshly ground black pepper
• Chopped fresh coriander, to garnish

Cut the chicken into bite-sized pieces.
Halve the zuchinis lengthways and roughly chop them ; cut the eggplant into similarly sized pieces.

Heat the oil in a large saucepan and fry the chicken until golden ; remove with a slotted spoon and drain.

Add a little more oil, if necessary, and stir-fry the ginger and spring onions for 3 minutes ; add the zuchinis and cook for 2-3 minutes, or until beginning to turn golden.
Stir in the curry paste and cook for 1 minute.

Add the coconut milk, stock, eggplant and chicken and simmer for 10 minutes.
Add the noodles and cook for further 5 minutes, or until the chicken is cooked and the noodles are tender ; stir in the coriander and lemon juice and adjust the seasoning.

Serve garnished with chopped fresh coriander.

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