Baked coconut curry noodles recipe

Ingredients

• 1 x 400ml/13.5fl oz tin full-fat coconut milk
• 1 x 3cm/1inch piece of ginger, peeled and finely grated
• 1 clove of garlic, crushed
• 1/2 tsp ground turmeric
• 1 stick lemongrass, outer leaves removed and stalk very finely chopped, or 1 teaspoon lemongrass paste from a jar
• 2 spring onions (scallions), halved and sliced into 1cm/0.5inch pieces on an angle
• 4 lime leaves, torn
• 1 x quarter tsp salt
• 2 portions of ready-cooked noodles
• 100 g long green beans (fine or French), trimmed but whole
• 1 head pak choy, quartered
• 100 g cooked marinated tofu pieces (from a packet or make your own)
• 2 tbsp chopped, roasted, unsalted peanuts
• 2 tbsp crispy onions
• 1 red chilli, finely sliced on an angle
• 1 handful fresh coriander (cilantro) leaves and/or Thai basil leaves