Blitz the shallots, garlic and turmeric in a blender or food processor until smooth.

Add the red curry paste and stir to combine

Put the creamed coconut in a wok over a medium heat and let it melt into a liquid. Once it has melted increase the temperature slightly and once it starts to bubble add the red curry paste mixture.

Add the honey, fish sauce and soy sauce and bring the mixture to the boil.

Add the chicken stock and kaffir lime leaves and simmer for about 15 mins

To make the crispy noodles; pour vegetable oil (at least a third full) into a small saucepan and heat till it starts to spit

Test the oil with a bit of bread. If the bread goes crispy in about 30 seconds it’s ready.

Add a handful of noodles to the hot oil and leave in there until they look crisp and are starting to brown.

Remove the noodles (carefully) from the oil and transfer to a plate with some kitchen roll on it to soak up the oil.

Cook the rest of the noodles according to the pack instructions (if fresh they shouldn’t take more than a couple of minutes)

Add the beef and coriander to the curry sauce and cook until the beef is to your desired colour. It shouldn’t take too long- you don’t want it to be really chewy!

Serve by placing the boiled noodles in the bottom of the bowl, then layering the beef curry and topping with crispy noodles and chopped spring onions and any leftover coriander.