Green Curry Noodle Bowl

Place a saucepan (with a lid) over a medium heat with a generous drizzle of oil. When hot, add your curry paste (to your heat preference — we recommend two-thirds), ginger, garlic, and lime leaves. Stir to coat and fry for about 2-3 minutes until fragrant. Add your baby tomatoes, coat, and fry for 4-6 minutes until the tomatoes begin to blister. Add the coconut cream and 500ml water and bring to a boil. When boiling, turn down to a gentle simmer and cook for a further 15-18 minutes. Taste to test and season with salt. If you have more curry paste to add, and want to, add it now and stir it through for 2-3 minutes to incorporate the flavour.