Malaysian chicken curry with the addition of snap peas, peppers & noodles

Ingredients

• 5 garlic cloves, peeled
• 4 -5 long red chillies, trimmed
• 2 lemongrass stalks trimmed, outer leaves removed and sliced
• 5 cm piece fresh ginger root, peeled and chopped
• 4 shallots, peeled and chopped,1 teaspoon ground turmeric
• 2 tablespoons oil.
• 800g chicken breast, cut into strips
• 1 tablespoon oil
• 1 teaspoon ground turmeric
• 2 onions, peeled and thinly sliced
• 4 kaffir lime leaves
• 1 cinnamon stick
• 400 ml light coconut milk
• 200 ml coconut cream
• 100ml chicken stock
• 1 soft brown sugar
• 2 tablespoons g/f light soy sauce
• 2 tablespoons g/f fish sauce
• 400 g snap peas
• 2 red peppers cut into small pieces, trimmed
• salt and pepper coriander leaves.