Step 1
Bring a saucepan of salted water to the boil. Add the potato wedges and simmer for 5–6 minutes until just tender. Drain and set aside.
Step 2
Heat a film of oil in a large wok or deep frying pan over high heat. Add the onion and cook for 2 minutes. Add the broccoli and capsicum, stir-frying for a further 2–3 minutes until just tender.
Step 3
Stir in the garlic and chicken, cooking for 4–5 minutes until the chicken is browned all over. Add the curry paste and cook for 1 minute until fragrant.
Step 4
Pour in the coconut milk, fish sauce and sugar. Return the potatoes to the pan and stir through the bok choy. Simmer everything together for 5–6 minutes until the sauce thickens slightly and the chicken is cooked through. Squeeze in the lime juice and season with salt and pepper.
Step 5
Stir through the basil leaves just before serving.
