3 Make sauce
Heat a saucepan over a medium low heat with a drizzle of oil. Once hot, add the shallots, grated carrot and garlic ginger paste and cook for 3 min. Add the curry powder, turmeric, sugar and corn starch. Gradually add the measured water, a little at a time, whilst stirring. Add the coconut milk, soy sauce and stock cube. Simmer for 5 min, then remove from the heat.