Ingredients

• 3 tsp peanut oil
• 800g Coles RSPCA Approved Australian Chicken Thigh Fillets, coarsely chopped
• 1/4 cup (75g) red curry paste
• 400ml can coconut milk
• 200g snow peas, trimmed, halved diagonally
• 1 bunch baby bok choy, cut into wedges
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/2 cup coriander leaves
• Steamed jasmine rice, to serve
• Lime cheeks, to serve
• Select all ingredients

Instructions

1. Step 1Heat 1 tsp of the oil in a wok over high heat until just smoking. Stir-fry one-third of the chicken for 2-3 mins or until golden brown. Transfer to a bowl. Repeat in 2 more batches with remaining oil and chicken.
2. Step 2. Reduce heat to medium. Add the curry paste to the wok and stir-fry for 1 min or until aromatic. Return the chicken to the wok with the coconut milk and bring to a simmer. Cook for 5 mins or until the chicken is cooked through.
3. Step 3. Add the snow peas, bok choy, fish sauce, sugar and lime juice and cook for 2 mins or until the snow peas are just tender. Add half the coriander and toss to combine.
4. Step 4. Divide the curry among serving bowls. Sprinkle with remaining coriander. Serve with steamed rice and lime cheeks, if desired.