Pound all the curry paste ingredients together until smooth.

Heat about 1 cup (240 ml) of coconut milk in a pot until it starts to boil. Add the curry paste and stir-fry until fragrant. Add the curry powder dissolved in a little water.

Add the chicken and stir to coat. Add a little water, then add the palm sugar. Pour in the remaining coconut milk and simmer until the chicken is tender.

Heat vegetable oil in a pan. Once hot, add some of the egg noodles (separated) and fry until golden and crispy. Set aside for topping.

Boil the remaining egg noodles in boiling water for about 1 minute, then transfer to cold water to stop the cooking.