90g spinach leaves, or watercress leaves, shredded
1 lime, juiced
1 small bunch coriander leaves, to garnish
Heat the oil in wok, or a heavy-based frying pan. Add the crushed garlic, pounded coriander and lemongrass and stir-fry over a low to medium heat for 4-5 seconds, until they give off their aromas.
Stir in the curry paste, add the soy sauce, coconut milk and sliced lime leaves. Bring to a simmer and then add the chicken or pork. Cook for two minutes until tender. Add the noodles. Simmer gently for 4 minutes, tossing the mixture occasionally to make sure the noodles cook evenly.
Add the Chinese leaves and the spinich. Stir well, then add the lime juice.