1 small carrot, peeled and cut into half lengthways, then thinly sliced width ways
Handful of coriander (optional)
Spray a deep frying pan with Frylight to cover the surface of the pan and put over a medium heat. Wait until the Frylight is clear.
Add the onion and fry for 2-3 minutes until softened, stirring occasionally. Add the garlic and fry for a further minute.
Add the chicken to the pan. Continue frying for 2 minutes so the chicken begins to brown on the edges.
Stir through the Thai Green Curry Paste and coconut milk, then add the green beans, broccoli and carrots. Cover with a lid and simmer over a medium heat for 7-8 minutes, until the vegetables are softened and the chicken is cooked through.
Cook the rice as per packet instructions and serve alongside the curry, garnished with coriander if using.