In a large frying pan fry the shallots and red chilli in a little oil for about two minutes. Add the curry paste and fry for a further minute on a medium high heat.
Add the stock, fish sauce, coconut milk, brown sugar and a twist of black pepper and simmer gently for around seven minutes until the sauce is slightly reduced.
While the sauce is simmering cook the egg noodles and place into four bowls. The egg noodles will take no longer than three minutes at a gentle simmer.
To the sauce, add the fish fillets (it's your choice to add as four fillets or cut down into eight). The fish will need around three to five minutes to cook on a medium simmer, depending on the thickness of the fillets.
Serve the curry over the rice noodles and add a sprinkle of finely chopped coriander and a squeeze of lime.