Quick chicken stir-fry with sugar snap peas and capsicum

Quick chicken stir-fry.
Quick chicken stir-fry. Photo: Natalie Boog

With the ingredients prepared, the chicken and vegies can be cooked in the time it takes to boil the rice.


2 cups short-grain rice

1 tbsp vegetable oil

2 tbsp red curry paste (or to taste)

3 chicken breast fillets, thinly sliced

1 red capsicum, seeded and sliced

1 long red chilli, finely sliced

1 cup coconut milk

150g sugar snap peas, trimmed

½ cup basil leaves, torn

½ cup coriander leaves

Lime cheeks, for serving


Combine rice with 4 cups of water in a large saucepan and bring to the boil over medium heat. Stir well and simmer, covered, over low heat for 12 minutes.

Meanwhile, heat oil in a wok over high heat, add curry paste and stir-fry for 1 minute.

Add chicken and cook for about 4 minutes or until almost cooked through.

Add capsicum and stir-fry for 2-3 minutes, add chilli, coconut milk and peas and cook for 1-2 minutes.

Add basil and coriander leaves. Serve with lime cheeks and rice.