John Torode served up the ultimate Thai curry with noodles, chicken thighs and coconut on this morning.

The ingredients are: 200g block of creamed coconut, broken into pieces, 1 tbsp red curry paste , 1 tbsp palm sugar (or soft brown sugar at a push) , 10 limes leaves, shredded, 4 chicken thigh fillets, 400ml coconut milk, 200ml water , 1 tbsp fish sauce, 12 large prawns, 100g sugar snap peas, 200ml vegetable oil (for frying the egg noodles), 100g thin egg noodles, cooked and 500g thick white noodles.

To garnish: 2 handfuls coriander leaves, 1 handful mint leaves, 1 big handful Thai basil leaves, 2 large long red chillies, sliced thinly on an angle and 4 Thai shallots, sliced.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.