John Torode cooked a tasty Malaysian noodle curry using curry paste on Saturday Kitchen.

John says: “This quick and easy noodle curry recipe is a classic dish of South East Asia.”

The ingredients are: 50ml vegetable oil, 2 garlic cloves, finely chopped, 1 shallot, finely chopped, 2.5cm piece fresh root ginger, finely chopped, 1 tbsp panang curry paste, 1 x 400g tin coconut milk, 1 tbsp Thai fish sauce, 250g egg noodles, 250g raw clams, cleaned, 100g beansprouts, 1 red chilli, sliced, to serve and 4 spring onions, sliced, to serve.