Directions

To Cook

1. Cook the noodles by following the instructions on the packet.
2. After the noodles are cooked, rinse them under tap water, drain in colander and twist the noodles into small balls, cover with cling wrap and put it aside.
3. Use a blender to blend 200ml of water, garlic, sliced lemongrass and chopped coriander until it is a dark green liquid.
4. Heat oil in a medium pot over medium heat.
5. Add curry paste with coriander seed powder then cook, stirring for about 4-5 mins or until fragrant and the oil starts to split on top of the curry paste.
6. Add about 200ml of thick cream from the top of the coconut cream can then cook for about 5 mins.
7. Increase the heat a bit higher and add sliced chicken then add another 200ml of coconut cream and green water of lemongrass and coriander liquid, let it boil.
8. Stir and cook it for about 6-8 mins or until the chicken is cooked through.
9. Reduce heat to medium heat and then add fish sauce, palm sugar and chicken stock powder.
10. Stir and cook for a few mins then taste and add more seasoning to suit your taste.
11. Then add both eggplants, and simmer for a further 2-3 mins or until eggplants are just cooked. Remove from heat then add torn kaffir lime leaves and basil leaves and stir to combine.
12. Put the cooked noodles in a bowl then top it up with green chicken curry and garnish with sliced chillies and basil leaves. Enjoy!