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heat 1 tablespoon of the vegetable oil in a hot wok
over a medium heat and stir fry the chicken for 3 - 4 minutes, or until
golden brown. remove and set aside
add the remaining oil to the wok and stir fry the
courgette and aubergine for 4 minutes, or until golden brown. the
aubergine tends to soak up the oil at first and then release it
add the spring onions, stir fry for 1 minute and
then add the garlic and ginger. cook for 1 minute and then stir in the
curry paste
pour in the chicken stock, coconut milk and fish
sauce, bring to the boil and simmer for 10 minutes. add the noodles and
reserved chicken and cook for about 4 minutes or until the noodles are
tender. add the lime juice and check the seasoning
serve sprinkled with the coriander and peanuts
green curry paste
6 green chillies, roughly chopped · 1 lemongrass
stalk, outer leaves removed, thinly sliced · 3 kaffir lime leaves, finely
sliced · 1cm piece of ginger root, peeled and grated · bunch of
coriander, stems finely chopped (leaves reserved for another dish) · 1
teaspoon cumin seeds, roasted in a hot, dry frying pan · 2 garlic cloves,
peeled and roughly chopped · 1 tablespoon finely chopped shallot · 1
teaspoon shrimp paste (available from oriental stores) · 1 tablespoon
vegetable oil
blitz all the ingredients in a processor or pound
in a pestle and mortar to a fine paste
chicken stock
1kg (2lb 4oz) chicken bones · 350g (12oz) pork
bones · 1 onion, peeled and chopped · 2 carrots (50g / 2oz), chopped ·
4 leeks (350g / 12oz), sliced · 25g (1 oz) fresh ginger root, sliced · 4
Chinese leaves, roughly chopped
put the meat bones in a large pan, cover with
cold water and bring almost to the boil. turn the heat right down and
simmer for 2 hours, skimming off any froth that rises to the surface
add the vegetables and another 1 litre (1¾
pints) water, bring almost to the boil again, lower the heat and simmer
for a further hour. remove from the heat and allow to cool. strain off the
liquid, return to the saucepan and simmer for 1 hour to reduce further |
