Wash the chicken breasts, cut into pieces and fry in a little oil.
Cut the bell pepper into fine wedges. Cut the spring onions into small rings and the carrots into long thin wedges with a paring knife, as if you were peeling a potato.
Cook the broccoli florets in water for about 8 minutes.
Now add some water and vegetable stock to the chicken and simmer for a few minutes. Add the spring onions and peppers and then add the coconut milk and curry paste. Add the broccoli florets and simmer for 5-10 minutes. Finally add the carrot wedges and let simmer for another 1-2 minutes.