Heat oil in a skillet on low heat and add garlic. Sauté for 1-2 mins, then add katsu curry paste. Stir well and cook for 2-3 mins, stirring regularly until paste thickens, then add light coconut milk. Stir vigorously with a spatula or whisk until fully combined, bring pan to a very ow simmer and leave to cook, stirring occasionally.

Whilst curry sauce is simmering, add chicken thighs to a large mixing bowl, season chicken thighs to taste with salt and pepper, then using your hands massage sesame oil and seasoning into chicken thighs.

Heat a non-stick pan on medium-high heat and add seasoned chicken thighs to pan. Sear for 3-4 mins, until turning golden and crispy, then flip and cook for a further 3-4 or until cooked through. Remove chicken thighs from pan and set aside. Add carrot, onion and pepper to pan and stir fry for 3-4 mins, until soft, then add ginger slices and cook for a further 1 min.

Now is a good time to get your noodles onto cook! Add to pan and leave them to separate. Once they are cooked but still have a nice chew to them, drain and add to pan with simmering curry sauce, followed by stir fried vegetables. Mix and toss to combine noodles with curry sauce.

Serve your katsu curry noodles immediately. Slice chicken thighs, and serve on top of noodles. Garnish with very thinly sliced spring onions.