Chop the chicken fillet and fry it in a saucepan. Dice the carrot and cook it in a saucepan with water until soft. When they are tender, add them to the meat.
Chop the spring onions and add them to the meat. Sweat everything for about 5 minutes, then deglaze with the coconut milk.
Now season with Thai curry and add the red curry paste. Let everything simmer for another 5 - 7 minutes.