Kinda like a remix of a Khao soi. Has a medium heat, with a long, slow, burn. :)
- Stir fry some medium-sized cubes of chicken (thighs work best) with a glut of light soy until it's cooked, then set it aside.
- Stir fry some thick-ish courgettes rounds and some medium-sized diced aubergine until they're golden brown. You should have about equal parts chicken, courgette, and aubergine.
- Add some short pieces of spring onion, and a handful of chopped garlic and ginger and fry them for about a minute.
- Add some green curry paste (about half a sachet per person), stir it in.
- Add a tin of coconut milk, a more than a cup of chicken stock, and a glug of fish sauce.
- Bring to the boil and simmer for about 5 minutes.
- Add the juice from 1 lime and the chicken from before.
- Throw in some cooked medium egg noodles and stir them in.
- Serve with sprinkles of coriander and peanuts.