- Step 1
Heat half the oil in a wok over high heat until very hot. Add one-third of the chicken and onion. Stir-fry for 3 mins or until just cooked through. Transfer to a bowl. Repeat in 2 more batches with the remaining oil, chicken and onion.
- Step 2
Return chicken mixture to the wok. Add the curry paste. Stir-fry for 1 min or until fragrant. Add the coconut milk and bring to the boil. Add the asparagus, snow peas and bok choy. Stir-fry for 2-3 mins or until asparagus is tender and bok choy is just wilted. Remove from heat. Add the sugar, lime juice and fish sauce.
- Step 3
Divide stir-fry among serving plates. Sprinkle with coriander. Serve with steamed jasmine rice and lime wedges.