Curry Lemongrass Chicken Noodle Bowl

INGREDIENTS

2 tbsp

vegetable oil

medium bell peppers, (sliced into strips, red or orange)

1/2

large onion, (sliced)

2 cloves

garlic, (minced)

: 13.66 ounce can of coconut milk

1/2

: 13.66 ounce can of coconut cream

2 tbsp

lemongrass paste

3 tbsp

red curry paste

1 cup

water

1 cup

chicken stock

8 oz

rice noodles

large chicken breast, (finely sliced)

2 cups

loosely packed chopped bok choy

Salt and pepper, (to taste)