Heat oil in a deep heavy-bottomed pot and add in the minced garlic. Once the garlic starts to sizzle, add in chopped sweet potatoes and stir-fry for 3-4 minutes till it starts to get lightly brown along the edges.
Add in chicken pieces and curry paste, and stir-fry for another minute or two.
Stir in coconut milk and let it cook covered on medium-low heat for 5-6 minutes till the chicken and sweet potatoes have cooked through.
Add in bok choy and red peppers, season with salt and let it cook for another couple of minutes.
Squeeze some fresh lime juice and garnish with fresh cilantro leaves. Serve warm over steamed rice.