Dice the chicken breast fillet bite-sized and fry on all sides in a pan with hot oil. Salt, pepper and set aside. Finely dice the onions and sauté together with the pressed garlic in the remaining oil. Add curry paste and stir. Add the vegetables and fry them briefly. Deglaze with broth and simmer for a few minutes. Then add the previously seared meat again, stir in coconut milk and season with the spices. Finished!