Toast the spices in a dry frying pan until fragrant. Let cool.

In a food processor add the spices and the rest of the paste ingredients. Blend until smooth.

In a large pot, add oil and sauté the curry paste for 5-8 minutes until aromatic. Add the coconut milk, vegetable stock, sea salt and cane sugar and simmer for 10 minutes until all flavours come together.

Add the vegetables and beans, mix well. Add lime juice and freshly chopped coriander. The sauce should be sweet, salty, sour and spicy. Bring the sauce back to the simmer and it’s ready!

To each bowl, add rice noodles, pour the Laksa sauce and vegetables over and top with pickled cucumbers. Serve with an array of garnishes so everyone can make their own delicious styled meal.