Heat the oil in a wok or large saucepan on medium-high heat. Add the chicken and brown, when almost cooked through, add the curry paste and mash it all around with a wooden spoon . Add the onion, leek and garlic (ginger and sambol if you are using it – bear in mind the sambol gets hotter as it cooks so you don’t need a whole lot).

When your onions are softened add the creamy top of the separated coconut milk, stir and let the mixture become quite bubbly, add the watery part of the coconut milk.

Add the chicken broth, you can always add more if you want the dish more soup-like. Add curry powder, soy sauce, sugar, lemon juice and fish sauce (if using). Flavour with pepper, corriander a pinch of salt (and whatever other spice you want to throw in). At this point I usually taste it and see if I want to add any more curry paste or powder...or anything else. Reduce heat to simmer, add broccoli and carrots and stir, throw the cover on.

At this point I start the water to cook the noodles and fry the garlic garnish until golden brown on each side.

Add the red pepper to the curry dish. Cook the noodles according to package (8 minutes or so). After rinsing the noodles I like to toss them with a dash of oil (olive or whatever) to keep them from sticking horribly.

Some type of bowl is usually best for serving otherwise it can get extraordinarily messy. Divide noodles into individual serving bowls then ladle yummy Chiang Mai over top. Let everyone garnish as to their desires.