Somen with Green Curry Dipping Sauce

Directions

1. 1

   Cut the chicken into bite-size pieces and rub with a pinch of salt. Cut the eggplant into chunks and soak briefly in water. Seed the peppers and cut into bite-size pieces.

2. 2

   Fry the curry paste in oil over low heat, taking care not to burn it, until fragrant. Add the coconut milk and water and simmer on medium.

3. 3

   When it boils, add the chicken and cook through. Add the eggplant, fish sauce, stock powder and sugar. When the eggplant is soft, add the peppers and simmer briefly.

4. 4

   Boil the somen for 4–5 minutes, rinse in ice water and drain well.

5. 5

   Serve the curry sauce and somen in separate bowls for dipping.

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