2 tbsp vegetable oil

3 tbsp green curry paste

½ tsp turmeric powder

1 litre salt-reduced chicken stock

400ml coconut cream

½ small eggplant, sliced

1 zucchini, sliced

100g green beans, trimmed and cut into 3cm lengths

1 large red chilli, thickly sliced

1 large green chilli, thickly sliced

1 tsp sugar

2 tbsp fish sauce

400g chicken thigh fillets, thinly sliced

500g packet of Hokkien noodles

juice of ½ a lime, plus lime wedges, to serve

2 cups mixed coriander and Thai basil leaves, to serve