Chicken, kumara and carrot curry

Heat 2 tbsp vegetable oil in a wok. Stir-fry 600g chicken thigh fillets (sliced) over high heat until browned. Add 400g kumara (peeled and sliced 1.5cm thick) and 1 carrot (peeled and sliced) and stir-fry for 4-5 minutes. Add 1 brown onion (sliced) and cook for 2-3 minutes. Add 2-3 tbsp green curry paste and 1 clove garlic (chopped). Cook over low heat until aromatic. Add 1 cup chicken stock. Simmer for 10 minutes. Meanwhile, place 600g hokkien noodles in a bowl, cover with boiling water. Set aside for 1-2 minutes, separate with chopsticks and drain. Stir 240ml coconut milk, 2 tbsp lime juice and 1 tbsp fish sauce into chicken. Remove from heat. Divide noodles between bowls and spoon chicken over. Top with coriander leaves and serve.