Cook the rice in simmering water for 10-12 minutes until tender, drain.
Meanwhile, heat the oil in a large frying pan and fry the spring onions, edamame beans, sugar snaps and curry paste for 2-3 minutes. Add the coconut milk, chicken and 50g of the Walnuts, roughly chopped and cook for 2-3 minutes.
Boil another pan of water and blanch the pak choi for 2-3 minutes until just tender, drain.
Place the rice in the centre of 4 plates and top with the curry, serve with the pak choi on the side, scattered with the remaining Walnuts, coriander and red chilli.
