Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add onion to the pan and cook for 1-2 minutes, or until just softened. Add chicken and curry paste and stir to coat.
Add capsicum, broccolini, green beans, snow peas, zucchini, chicken stock and water to the pan and bring to the boil. Reduce heat and simmer for 10-12 minutes.
Meanwhile, combine coconut milk and cornflour in a small bowl. Add to the pan and cook, stirring occasionally for 4-5 minutes or until vegetables and tender and chicken is cooked through.
Meanwhile, heat microwave brown rice according to packet instructions.
Serve curry with rice and garnish with coriander.
All credit for this recipe goes to Heart Foundation and the original source can be found here.
