1 tbsp olive oil
2 large chicken breast fillets, 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
Step 1 – Heat oil over medium – high heat and panfry chicken strips until browned on both sides. Remove from pan and set aside.
Step 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.
Step 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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