Trim the spring onion, then finely slice. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the green beans then chop into thirds. Roughly chop the coriander (stalks and all) and halve the chilli lengthways, deseed then finely chop.

Heat a splash of oil in a saucepan on high heat. Add the diced chicken thigh and stir-fry until golden, 4-6 mins. Add the curry paste, half the spring onion and half the red chilli. Cook and stir for 30 seconds.

Stir in the peanut butter, coconut milk and water (see ingredients for amount). Bring to the boil then reduce the heat to medium, add the green beans and simmer for 3 mins.

Add the egg noodles, stirring with a fork to separate the noodles. Cook until the noodles are tender and the chicken is cooked through, another 4 mins. IMPORTANT The chicken is cooked when no longer pink in the middle.

Season to taste with salt and pepper. Add a squeeze of lime juice. Add a splash of water if the laksa is a bit thick - you want it soupy.

Serve the laksa in bowls topped with the remaining spring onion, coriander and chilli. Enjoy!