Thai Coconut Noodles

In the meantime, to make your curry sauce, heat a drizzle of cooking oil in a large saucepan (that has a lid) on medium heat. Add your carrot rounds and cook until slightly softened, about 3 minutes with the lid on. Then and then add your ginger, spring onion and two thirds of your curry paste. Stir together for 1 minute before adding the coconut milk, vegetable stock and 300ml water. Bring to the boil and then turn down your heat to low and simmer for 6-9 minutes (with the lid off), stirring occasionally, until it has reduced to a light curry sauce. Taste and add further curry paste to your preference.