Malaysian style noodle bowl
To make the curry paste
First trim the ends and remove the tough outer leaves of the lemongrass stalk. Then chop into 3 pieces.
Add the ginger, chilli, lemongrass, garlic, shallot, fresh coriander, tamarind paste, ground turmeric and rapeseed oil to the small bowl of your food processor (if your mixer has a range of bowl sizes). Blitz to a rough paste.
Heat 1 tablespoon of rapeseed oil in a wok and add the curry paste, stir and cook through for a few minutes, before adding the sliced shallot. Stir the shallot through the paste and allow them to soften slightly.
Then add the sliced sweetcorn, pak choi, red pepper and sliced mange tout. Stir and cook all the vegetables for a few minutes until they are all coated in the curry paste.
Pour in the Unsweetened Almond BreezeÒ and then the boiling water. Stir and add the creamed coconut, tip in the kaffir lime leaves and simmer for a few minutes until the creamed coconut has melted. Add the tamari and pour in the lime juice, stir and then add the rice noodles, stir and cook until the noodles are hot.
Serve with a squeeze of lime juice, a sprinkle of coriander leaves, fresh chilli slices and a few small pak choi leaves.