Quick Thai Green Chicken Curry

• Meanwhile, trim baby broccoli (halve any thick stalks lengthways). Thinly slice carrot into half-moons. Finely chop garlic. Roughly chop Asian greens. Zest lime to get a pinch and slice into wedges. • Cut chicken breast strips into 2cm chunks. • In a large frying pan, heat drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, baby broccoli and carrot, tossing occasionally, until chicken is cooked through and veggies are tender, 5-6 minutes. Season with salt and pepper. Transfer to a bowl.

• SPICY! The curry paste is hot, use less if you're sensitive to heat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic, lime zest and Thai green curry paste (see ingredients) until fragrant, 1 minute. • Reduce heat to medium, then return chicken and veggies to the pan. Add coconut milk, water (for the curry) and brown sugar and simmer, until sauce has thickened slightly, 2-3 minutes. • Add Asian greens, the soy sauce and a squeeze of lime juice and stir until wilted and heated through.