Green Curry Chicken with Rice Noodles | Asian Inspirations

Ingredients

• 600g chicken thighs (cut into strips about 1 cm thickness)
• 40g fresh coriander (whole)
• 12g lemongrass, roughly chopped
• 2 garlic cloves
• 200ml water
• 2 tbsp vegetable oil
• 5 tbsp Valcom Green Curry Paste
• 400ml Valcom Premium Coconut Cream
• 5 Thai eggplants, quartered and soaked in salted water
• 3 tsp chicken stock powder
• 1 tbsp fish sauce
• 45g grated palm sugar
• 4 kaffir lime leaves, spine removed and roughly torn
• 200g dried Thai Ka-nom Jeen (rice noodles)
• Red chilli and Thai basil leaves (garnish)