Debbie Major and Matthew Drennan - Easy Chicken

Thai red curry paste and lemongrass capture the flavour of Malaysia in this popular and easy Southeast Asian dish.

1/2x 250g pack dried medium rice noodles (see tip below)

1 medium aubergine, halved lengthways and cut into 5mm slices

2 tbsp olive oil

2 tbsp Thai red curry paste

400ml can reduced-fat coconut milk

600ml chicken stock, hot

4 small skinless free-range chicken breasts

1 lemongrass stalk, bruised

150g sugar snap peas, halved lengthways

1/2tsp soft light brown sugar

Grated zest and juice of 1 lime, plus extra lime wedges to serve

Good handful of fresh basil leaves

1. Put the noodles into a wide bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain, refresh in cold water and set aside.

2. Brush the aubergine slices on both sides with oil, season with salt and put onto a baking sheet. Grill for 45 minutes on each side, until golden. Drain on kitchen paper.

3. Stir-fry the curry paste in a large pan or wok over a medium heat for 1 minute. Stir in the coconut milk and stock, and bring to a simmer. Add the chicken and lemongrass, cover and simmer for 1012 minutes or until the chicken is cooked. Lift out the chicken with a slotted spoon and shred.

4. Return the chicken to the pan with the sugar snaps and aubergine slices. Simmer for 2 minutes, then stir in the noodles, sugar, lime zest and juice, and most of the basil. Heat through, season and ladle into bowls. Garnish with lime wedges and the remaining basil leaves.

DELICIOUS. TIP If you cant find dried medium rice noodles, use ready-to-stir-fry rice noodles and add directly to the laksa in step 3.

Variation In Malaysia, laksa is made just as often with prawns as with chicken, so replace the chicken with 300g of raw peeled prawns and add them in step 4.

This light and spicy soup, packed with noodles, is just perfect for a filling yet healthy lunch.

2 free-range chicken breasts, bone in

4 black peppercorns

2 bay leaves

1 leek, washed and sliced

2 small carrots, halved lengthways

2 small celery sticks, halved

1 small bunch of fresh thyme

1 tsp celery salt

6 thin slices fresh root ginger

1 large medium-hot red chilli, halved lengthways

1 star anise

1 bunch of spring onions, chopped

1 large carrot, cut into matchsticks

2 blocks fine dried egg noodles 225g bag baby spinach leaves

4 tbsp soy sauce

Chilli oil, to serve (optional)

1. Put the chicken breasts into a saucepan with the next seven ingredients and 1.5 litres water. Cover, bring to the boil and simmer for 20 minutes until the chicken is cooked. Leave to cool, then lift out the chicken and remove and shred the meat, discarding the skin and bones.

2. Strain the stock into a clean saucepan and boil, if necessary, until reduced to 1 litre. Add the ginger, chilli, star anise and spring onions, and simmer for 10 minutes. Add the chicken and carrot, and simmer for 5 minutes.

3. Meanwhile, place the noodles in a large bowl, pour over boiling water to cover and leave to soak for 34 minutes until tender. Drain and divide between two deep serving bowls. Pile a good handful of spinach leaves on top of each.

4. Ladle the chicken, broth and vegetables over the noodles and spinach (it will wilt immediately) and serve drizzled with soy sauce, and chilli oil, if you wish.

These are like extremely flaky samosas. You could make your own pastry, but for those in a rush, look for a good, ready-made, all-butter puff pastry.

2 medium potatoes, cut into about 1cm dice

3 garlic cloves

2 shallots

34 fresh coriander sprigs, leaves and stems

2 tbsp mild curry powder

1 tbsp sugar, plus extra to taste

1 tsp tomato ketchup

3 tbsp soy sauce, plus extra to taste

3 tbsp groundnut oil

250g coarsely minced free-range chicken

500g block fresh puff pastry, cold

1 egg

1. Cook the potatoes in boiling salted water until just tender. Drain and cool. Whiz the garlic, shallots and coriander in a food processor to a near paste, then season to taste with curry powder, sugar, ketchup and soy sauce.

2. Heat the oil in a frying pan, and gently fry the curry paste for 1015 minutes. Add the chicken and 2 tablespoons of water and fry until cooked through. Fold in the potatoes and some extra soy sauce and sugar to taste. Cool.