Wash the leaves under running water to remove any dirt, and air-dry for 12 hours to remove excess moisture. Transfer the leaves to a bowl and rub with ½ tbsp salt until the leaves begin to wither. Transfer to a sterilised jar with a tight-fitting lid, and top up with boiling water until the leaves are just covered. Add a weight on top if necessary, to keep the leaves submerged. Stand at room temperature for 7 to 14 days until the water begins to turn a bright, yellowish green.

In a small mixing bowl combine red curry paste, chopped grachai and curry powder. Transfer half of the mixture to a separate bowl, coat the chicken pieces thoroughly and transfer to the fridge, covered, to marinate for 1 hour.

Place the chicken in a pot with the two tins of coconut milk. Bring to a simmer, reduce heat and cook slowly until chicken is tender. Remove the cooked chicken and set aside, reserving the coconut milk.

In another pot, heat the vegetable oil on medium and add the other half of the curry mixture. Fry lightly until fragrant. Add in the reserved coconut milk and simmer until sauce is thick. Once the sauce has thickened slightly, add the chicken and season with fish sauce.

Deep-fry 80g noodles until crisp, and set aside for garnish. Bring a large pot of salted water to the boil. Place the remaining noodles onto a tray and loosen by hand, to prevent sticking during cooking. Cook in boiling salted water for 1–2 minutes until tender. Drain and toss with a little vegetable oil to prevent sticking.

Divide the cooked noodles between 4 large bowls. Top with chicken curry and garnish with mustard greens, red onion, coriander, a lime wedge and fried egg noodles.