Put the coconut milk into a blender, add the remaining curry sauce ingredients and blend on a high setting. Keep the motor running for two to three minutes if you would like to serve the sauce warm.
Put the noodles and spiralised courgettes in a bowl. Add the curry sauce and stir it through. Leave the kelp and courgette noodles to sit in the sauce for at least 10 minutes to give them time to soften.
Serve the curry in bowls with either ‘roasted’ veggies or on a bed of kale salad. Sprinkle each serving with optional veggies for an authentically Thai dish, and with the parsley leaves and chilli flakes for added colour and flavour.