Method:

1. In a blender, blend 200ml of water, garlic, sliced lemongrass and coriander until it’s smooth.
2. In a heated pan, heat up vegetable oil. Add curry paste with coriander seed powder then cook, stirring for a few mins until fragrant.
3. Add 200ml of coconut cream then cook for about 5 mins.
4. Increase the heat and add in the rest of the coconut cream, then adding in the green herb liquid and boil for about 6 mins.
5. Once the chicken is cooked through, reduce the heat to simmer, and add in the palm sugar, fish sauce and chicken powder.
6. Drain the soaked Thai eggplants and add the eggplants into the pot and simmer for a further 2-3 mins.
7. Add in the kaffir lime leaves.
8. Cook the rice noodles by following the instructions on the packet.
9. After the noodles are cooked, rinse them under tap water, drain in colander and twist the noodles into small balls.
10. In a bowl, arrange the rice noodles and ladle green curry over, garnishing with red chilli and Thai basil leaves.