Rice Noodles with Green Chicken Curry (Ka-nom Jeen Gaeng Keow Wan Gai)

Ingredients

• 5 tbsp Valcom Green Curry Paste
• 2 large garlic cloves
• 12g lemongrass (finely sliced)
• 40g fresh coriander (include root, stem and leaves – roughly chopped)
• 1 tbsp whole dried coriander seed (dry roasted and blend it into powder)
• 2 tbsp vegetable oil
• 400ml coconut cream
• 200ml water
• 200g dried Thai Ka-nom Jeen (rice noodles) or Japanese Somen Noodles
• 600g chicken thighs (cut into strips about 1 cm thickness)
• 4 large kaffir leaves (center stem removed and roughly torn)
• ½ handful Thai basil leaves
• 5 apple eggplants (trimmed, quartered and soaked in salted water)
• 30 pea eggplants (stem removed)
• Red chilli and Thai basil leaves (for garnishing)
• 3 tsp chicken stock powder
• 1 tbsp fish sauce
• 45g grated palm sugar