• 1 tbsp olive oil
  • 2 large chicken breast fillets, sliced
  • 1/2 onion, sliced
  • 2 tbsp Thai red curry paste
  • 1 large red capsicum, sliced
  • 2 bunches asparagus, woody ends removed, sliced
  • 1 bunch bok choy, sliced
  • 115 g packet baby corn, sliced
  • 270 ml can coconut milk


  1. Heat oil over medium – high heat and panfry chicken strips until browned on both sides. Remove from pan and set aside.
  2. Add onion, curry paste and capsicum to pan and stir-fry 4 minutes. Add asparagus, bok choy and baby corn and toss well over heat.
  3. Stir in browned chicken and coconut milk and bring to boil. Reduce heat and simmer 4 minutes. Serve with steamed rice.

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