Fry the mustard, coriander and cumin seeds in a dry pan until aromatic and allow to cool slightly.
Peel the ginger and cut into slices.
Wash, deseed and chop the chillies.
Clean the lemongrass and cut into pieces.
Peel and chop the garlic.
Peel and chop the carrot.
Put the salt and prawns in a mortar.
Grind with the pestle.
Peel and finely chop the shallots.
Heat the coconut oil in a wok. Add the shallots and cook briefly.
Add the prawn paste and fry briefly.
Pat dry the chicken pieces and add to the wok with the kaffir lime leaves. Add the soy sauce and stock.
Mix then bring to the boil. Leave to simmer for 5 minutes.
Add the coconut milk and juice.
Cover the pan and cook for 25 minutes until the chicken is cooked. Add vegetables of your choice (eg okra pods) for the last 10 minutes.
Fry the egg noodles in hot coconut oil for 2 minutes, remove with a slotted spoon and drain on kitchen paper.
Season the curry with fish sauce, sugar and lemon juice, place on plates and serve the crispy noodles on top.