Coconut curry noodle bowls

Ingredients

• 1½ tbsp coconut oil
• 2 large banana shallots, thinly sliced
• 7.5cm piece fresh ginger, cut into fine matchsticks
• 400ml coconut milk
• 750ml fresh chicken stock
• 1 tbsp light soft brown sugar
• 200g dried flat rice noodles
• 125g frozen whole green beans
• 800g British skinless free-range chicken breasts, sliced
• 225g can bamboo shoots, drained and rinsed
• 100g baby leaf spinach, washed and drained
• Handful fresh coriander leaves
• 2 spring onions, trimmed and finely shredded
• 1 small medium-hot red chilli, thinly sliced
• Lime wedges to serve

For the curry paste

• 4 dried red kashmiri chillies, seeds removed, or 2-3 tsp kashmiri chilli powder (or 1-2 tsp hot chilli powder)
• 100g creamed coconut (from a block)
• 1 medium-hot red chilli, seeds removed if you wish, roughly chopped
• 2 tsp fennel seeds, crushed
• Seeds from 5 cardamom pods, crushed
• 1 tbsp ground coriander
• 2 tsp ground cumin
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp freshly ground black pepper
• 1½ tsp ground turmeric
• ½ tsp freshly grated nutmeg
• 15g unsalted cashews
• 150g banana shallots or onions, roughly chopped
• 5cm piece fresh ginger, roughly chopped
• 4 large garlic cloves, roughly chopped
• 2 tbsp vegetable oil