How to make it
In a heavy based saucepan over a medium heat, fry off ginger, chilli and garlic in the coconut oil.
Add the coconut milk followed by the ready sauce and bring to a gentle simmer.
Add the snow peas, Bok choy, green capsicum and prawns and cook for a further 5-7 minutes until prawns are cooked through and veggies are just cooked.
Top with coriander and lemon and serve with steamed rice.