Heat groundnut oil in a wok and add ginger and garlic. Stir fry for 2 mins before adding Thai Red Curry paste. Allow to curry paste to sizzle for 60-90 secs, then add coconut milk, half-fill the empty tin back up with water to and add that to the wok as well. Stir to combine and bring wok to a medium simmer. Stir in mild chilli powder, turmeric and garam masala followed by soy sauce and lime juice. Cook for ten mins, stirring occasionally, until curry thickens and turns a deep orange-red colour.

Meanwhile, remove chicken from saucepan using a slotted spoon or sieve, then shred into small pieces using two forks.

Once you are happy with consistency of Thai Red curry, add noodles to wok and leave them to cook in the curry sauce. As they begin to cook, they will separate naturally but help them separate by gently detangling with a fork.

Once noodles are cooked and ready to serve, add shredded chicken, spring onions and red chilli. Best served immediately.