- 2 red onions
- 2 garlic cloves
- 1 chilli
- 1 aubergine
- 1 pepper
- A head of broccoli
- 6 bundles of Thai rice noodles
- 23g Thai green curry paste
- 200ml coconut milk
- A handful of soft green herbs
- 2 tbsp rapeseed or olive oil
- Sea salt
- Freshly ground pepper
Get your ingredients ready for the stir-fry: peel and thinly slice the onion. Peel and finely chop the garlic cloves. Halve the chilli and flick out most of the seeds (or keep them in for a bit of a kick). Finely chop it.
Half the aubergine lengthways and slice it into half moons. Halve the pepper. Scoop out the seeds and white bits. Thinly slice it into strips.
Chop the broccoli into small florets. Thinly slice the stalk.
Heat the a large frying pan or wok over a high heat for 2 mins. Add the oil with the chilli and garlic. Stir fry for 30 seconds. Add all the chopped veg and stir fry for 5 mins - keep moving everything in the pan so it cooks evenly.
Put the noodles in a large bowl. Pour over enough boiling water to cover them. Leave for 4 mins, then drain.
When the stir-fry has cooked for 5 mins, add the Thai green curry paste and the coconut milk. Add a good pinch of salt and pepper. Stir and cook for a further 1 min.
Add the strained noodles to the pan. Cook for a few more minutes, tossing everything together. Divide between bowls.
Roughly chop the herbs and scatter over the stir-fry to serve.
Pimp it up
Fry thinly sliced chicken thigh for 3-4 mins to brown, then add the chilli and garlic and follow the recipe.