When it’s hot and starting to splatter, add the red curry paste.

Stir and cook gently over a medium-low heat for 1-2 mins – it should start to change colour.


Add the garlic, ginger, lime leaves and lemongrass, and turn up the heat a little.

Stir and smell it – it will start to change from the smell of raw garlic and spices to roasted ones.

As it turns dark red, add the stock cube and the palm sugar – it will melt and become even darker and richer.

Add the sweet potato and the fish sauce, then stir until coated in the paste.

Add the coconut milk and 200ml water .

Stir, bring to the boil , then turn down to a simmer and cook for 12 mins.

2)Meanwhile, mix the coriander, beansprouts and chilli.

Cook and drain the noodles following pack instructions, then tip into in a large serving bowl.

Taste the curry and season with some more fish sauce or sweeten with a little sugar if necessary.

Turn up the heat and bring to the boil, then tip the chicken into the sauce.

Return to the boil and simmer for 5-7 mins.


3)Remove the lemongrass, then spoon the chicken over the noodles and sprinkle with the coriander, chilli and beansprout s to serve.