Start by preparing your veggies - slice the baby marrow into thin disks, roughly chop your broccoli and remove the bottom bits of your shimeji mushrooms

Heat a wok over medium heat and add the sesame oil

Depending on your preference, add 2 – 3 tablespoons of your curry paste to the pan and fry for a minute

Now add 1 and ¼ cups of water, tamari and coconut sugar to the pan

Bring to boil uncovered and as soon as it starts to bubble, reduce the heat

Add the baby marrow, broccoli and shimeji (not the edamame) and simmer for 5 minutes

Stir in half the can of coconut cream and season with salt to taste – keeping in mind it may not need salt 

If your green curry is too hot add a bit more coconut cream

Cook for another five minutes

After the 5 minutes is up, add the lime juice and edamame beans, turn off the heat and cover the pan with lid.

Soak the rice noodles in hot water until soft (moving with a fork once or twice) and drain

To assemble, add the drained noodles to a bowl, top with the green curry

Garnish with sprouts and some more chopped fresh coriander