Add the coconut oil to a hot pan followed by the garlic and ginger, heat until aromatic and add in the curry paste.
pour in the coconut milk and stir to create a velvety sauce
drain and rinse the chickpeas and add to the sauce and simmer for 10 minutes
Steam the pak choi and sugar snaps for a couple of minutes and set aside
Cook the noodles according to package instructions
Season the curry to taste with the tamari and lime juice and serve with the noodles, steamed veg and chopped red chilli