Gingered chicken noodles

A blend of ginger, spices and coconut milk flavours this delicious supper dish, which is made in minutes.

Serves 4
- 350 gr/ 12 oz boneless, skinless chicken breasts
- 225 gr/ 8 oz courgettes (zuchinis)
- 275 gr/ 10 oz aubergines (eggplants)
- 30 ml/ 2 tablespoons vegetable oil
- 5 cm/ 2 in. piece fresh root ginger, peeled and finely chopped
- 6 spring onions, sliced
- 10 ml/ 2 teaspoons Thaï green curry paste
- 400 ml/ 14 fl oz coconut milk
- 475 ml/ 16 fl oz chicken stock
- 115 gr/ 4 oz medium egg noodles
- 45 ml/ 3 tablespoons chopped fresh coriander
- 15 ml/ 1 tablespoon lemon juice
- Salt and freshly ground black pepper
- Chopped fresh coriander, for garnish

Cut the chicken into bite-sized pieces.
Halve the zuchinis lengthways and roughly chop them.
Cut the eggplants 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, eggplants and chicken and simmer for 10 minutes.
Add the noodles and cook until the chicken is cooked and the noodles is tender, about 5 minutes.
Stir in coriander and lemon juice and adjust the seasoning.
Serve garnished with chopped fresh coriander.

BON APPETIT