Blitz the onion, ginger, chilli, 3 garlic cloves and coriander seeds in a food processor.
Whilst blitzing, chop the sweet potato into cubes and roast in the oven on 200C for 15 minutes.
Once you have your onion/ginger/chilli/garlic paste, heat some oil (olive or coconut) in a pan, and add the it in with the lemongrass and turmeric (you can bash the lemongrass a bit before adding for more flavour, but not a necessity). Soften over a low heat for 3 minutes.
Add in the chicken thighs and coat in the spice paste and fry for 5 minutes.
Add in the sweet potato and red pepper and soften for 3 mins, and then add in the chicken stock. Bring to a simmer on a low heat and cook for 15 minutes (or until the chicken is cooked).
Meanwhile in a separate pan, blanch your tenderstem broccoli for 3 minutes and add in your kale at the end for one and a half to two minutes. Transfer to a frying pan and lightly fry with the remaining garlic clove for flavour.
Once the chicken is cooked through, add the coconut milk, sugar snap peas, the lime juice, the soy sauce and half of the coriander and cook for a further 3-4 minutes, depending on how crunchy you like your mange tout.
Serve with noodles of your choice (I prefer rice noodles with this), with the greens on the side and scatter the remaining coriander and cashews on top!