Chiang Mai egg noodle curry

Ingredients

20 g	Chilli paste
15 g	Crushed ginger
200 ml	Coconut milk, (Karo brand)
10 g	Curry powder (Main)
50 g	Chicken thighs, cut into pieces (Main)
350 g	Egg noodles, fresh, cooked. Dried egg nests are also good for this. (Main)
½ Tbsp	Caster sugar
1 Tbsp	Fish sauce
3	Spring onions, sliced on a bias
¼ cup	Shallots, peeled, thinly sliced, rinsed
½	Lettuce, shredded
2	Limes, cut into halves

Directions

1. In a wok, add a little oil, fry the chilli paste, ginger and curry powder until fragrant - about four minutes.
2. Add the coconut milk and chicken, simmer until the chicken is tender, this will take about 20 minutes.
3. Stir in the sugar and fish sauce to taste. Add the egg noodles and coat in the sauce.
4. In bowls, toss in the spring onions, shallots and lettuce. Pour over the curry and squeeze lime juice all over.