Brighten up a weeknight with this fun stir-fry! Experiment with yellow, red and green Thai curry pastes to find the one you like best.

Serves 4

1 480 mL can coconut milk

1 ½ tbsp yellow curry paste, Thai style

1 tbsp fish sauce

1 tbsp brown sugar or palm sugar

2 kaffir lime leaves

2 tbsp canola oil or coconut oil

1 small onion, peeled, cut in half and then cut into ½” slices

1 carrot, thinly sliced on the diagonal

1 lb boneless, skinless chicken breasts, cut into 1” cubes

1 hot pepper, minced (seeds removed, optional)

2 cup thinly sliced bok choy

handful cilantro leaves

handful roasted unsalted peanuts or cashews

1 lime, cut into wedges

3 cups cooked jasmine or other white rice

In a small pot, mix together the coconut milk, yellow curry paste, fish sauce, brown sugar and lime leaves. Bring to a simmer and let gently cook while you prepare the other ingredients.

Heat a wok over high heat. The wok must be hot before proceeding. When the wok is hot, add the coconut oil, onion and carrot and quickly stir fry about 1-2 minutes. Add the chicken and cook until almost cooked through. Pour over the hot coconut milk mixture and bring to a boil. Simmer about 5 minutes, then add the bok choy. Cook until wilted.

To serve, spoon some cooked rice into a bowl. Spoon over some of the chicken curry. Garnish with cilantro leaves, peanuts and a wedge of lime.