Fill your kettle and boil it. Trim the roots and any dry tops off the spring onions, then chop the onions into 2-3cm long chunks. Halve the red pepper and scoop out the seeds and white pith, then roughly chop the pepper. Pick the coriander leaves off their stalks and set them aside. Finely chop the coriander stalks.

Set a large pan on a medium heat and add ½ tbsp oil and 1 tbsp Thai red curry paste. Fry, stirring, for 2 mins. Add the spring onions and red pepper and fry, stirring often, for 5 mins.

Pour the coconut milk into the pan, then add 200ml hot water from the kettle. Pop a lid on the pan, bring to the boil, then turn the heat down and simmer for 3-4 mins.

While the Thai red curry sauce comes to the boil, fill another pan with hot water from the kettle, topping it up with extra water if necessary. Cover with a lid and bring to the boil. As soon as the water is boiling, add 2 bundles of rice noodles. Simmer for 2-3 mins, till tender. Drain and divide the noodles between 2 large bowls.

Add the fish pie mix to the Thai red curry sauce. Simmer for 3-4 mins till the fish pieces are cooked – they will be opaque and flake easily when pressed with a fork.

Taste the Thai red curry sauce and add a pinch of salt if you think it needs it. Ladle the fish curry over the noodles, garnish with the coriander leaves, and serve.