• If your veggies aren't prepped, do so now by thinly slicing the carrots, dicing the onion and cutting the broccoli into florets. You can use any vegetables you want and I've made suggestions in the blog post above.
• In a large pan (stainless steel or cast iron wok preferred), heat the oil over medium-high heat until hot. Add in the onion and saute until fragrant, about 3 minutes.
• To the hot pan, add in the thinly sliced chicken breasts and curry paste. Stir until the curry paste fully coats the chicken and onions. Add in the coconut cream, chicken broth and brown sugar and ensure the curry paste has mixed with the liquid.
• Add in your veggies of choice and over medium heat (about a 7), simmer the broth and chicken for about 5 minutes with a lid or until the chicken is cooked through. After about 5 minutes have passed, add in your vegetables and simmer an additional 5-7 minutes.

  *If you're using vegetables that take a long time to cook (potatoes), add them in at the same time as the chicken.
• Take off the lid and stir everything to combine. Add in the fish sauce and taste for seasoning. You can adjust to taste with more fish sauce or salt if it isn't seasoned to your liking.

Serving

• To serve, have a bowl of Jasmine rice on the side and slice a lime into wedges. Squeeze a lime wedge over the curry and, if desired, top with cilantro for a fresh kick. Optionally, top with home grown bean sprouts.
• I recommend having the curry and rice in seperate bowls or the rice will get soggy, though you can eat this however you feel is best!