Step 1Spray a large saucepan or wok with olive oil and set over high heat. Cook the chicken, in two batches, turning, for about 2–3 minutes, or until browned. Remove from pan and set aside.
Step 2Return same pan to a medium heat, spray with a little more oil. Sauté onion for 3–4 minutes, or until softened. Add curry paste and cook, stirring, for 2 minutes, or until fragrant. Add stock, coconut milk and carrots, and return chicken to pan. Bring to the boil. Cover, reduce heat and simmer for 15 minutes, or until carrot is tender.
Step 3Add snow peas, capsicum and bamboo. Cover and simmer for 2–3 minutes, or until vegetables are just tender. Serve curry with steamed rice and garnish with coriander leaves.