Crush and finely mince garlic. Heat a tablespoon of neutral oil in a saucepan then add curry paste and garlic, cook paste until toasted and oil is coloured

Add coconut milk and peanut butter. Bring to a simmer so that everything is combined

Turn off the heat, add in the zest of the limes and the juice of 1 lime. Chill in the fridge

Slice the cucumber into rounds before slicing lengthwise into strips. Roughly chop the mint. Mix the cucumber, mint, coriander (if using), sesame seeds and spring onions together

Add the water to the curry broth to loosen the mixture. Cook rice noodles. Rinse the noodles in cold water until no longer hot.

Divide up the broth and add in the divided rice noodles. Top with cucumber mixture and chilli oil. Finish with juice of half a lime per serving