Step 1

Brush a baking tray with oil to grease. Cook noodles in a saucepan of boiling water for 7 minutes or until soft. Drain. Divide noodles into 4 and place on greased tray. Flatten and shape each to a 10cm disc. Set aside to cool.

Step 2

Meanwhile, heat 2 teaspoons of oil in a saucepan over medium-high heat and cook chicken, turning, for 2-3 minutes or until it begins to colour. Stir in coconut cream, curry paste, tomatoes and green shallots. Simmer, uncovered, stirring occasionally, for 8 minutes or until tomatoes begin to soften.

Step 3

Heat remaining oil in a non-stick frying pan over high heat. Transfer noodle cakes to pan. Cook for 5 minutes each side or until golden brown.

Step 4

Stir coriander into curry. Place noodle cakes on plates, top with the curry and serve immediately sprinkled with the basil.