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Heat a splash of neutral oil in a large frying pan and fry the curry paste for 2 mins before transferring to a food processor with the coconut milk, spinach and half the coriander. Blitz until smooth, then squeeze in the lime juice and season generously with salt and pepper. Set aside.
Get a big saucepan of salted water onto the boil. Chop your broccoli into 2cm pieces, then chuck into the boiling water and cook for 1 min before adding the noodles. Cook for a further 2-3 mins until the noodles are al dente. Drain, saving some of the cooking water.
Put the noodles and broccoli back into the frying pan with a splash of the cooking water, then pour over the green sauce. Mix well to heat through. Pile into bowls, then top with chilli oil, sesame seeds and more coriander, if you like.