Southern Curried Noodles from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 30 ml/2 tbsp vegetable oil
• 1 lemon grass stalk, finely chopped
• 10 ml/2 tsp magic paste
• 30 ml/2 tbsp light soy sauce
• 90 g/3½ oz skinless, boneless chicken breast portion or pork fillet (tenderloin), sliced into slivers
• 2 kaffir lime leaves, rolled into cylinders and thinly sliced
• 400 ml/14 fl oz/1⅔ cups coconut milk
• 5 ml/1 tsp Thai red curry paste
• 90 g/3½ oz spinach or watercress (leaves), shredded
• small bunch fresh coriander (cilantro), chopped
• juice of 1 lime
• 90 g/3½ oz Chinese leaves (Chinese cabbage), shredded
• 250 g/9 oz dried medium egg noodles