1. 2 tbsp olive oil
2. 400 g skinless chicken breast fillet sliced
3. 2 cups of assorted vegetables such as carrot, zucchini, capsicum, celery, and broccoli cut into strips
4. 1 tbsp cornflour
5. 375 ml can of light and creamy evaporated milk or coconut milk
6. 2 tbsp chopped coriander

Heat the oil in a pan and cook the chicken for 3 mins.  Stir in the curry paste.  Add the vegetables, then the cornflour and evaporated milk.

Bring to the boil and then simmer for one minute.  Stir in the coriander and serve with rice.

Serves four.