Butterfly the raw chicken breast and season with salt and pepper. Chop all the vegetables as well into small pieces.
Heat 1 tsp of oil in the pan and when hot place the breast skin side down and cook for 2 minutes on each side. Cooking time is the same for skinless chicken. Once it’s cooked remove it and set it aside to rest.
Heat the rest of the olive oil and add in the curry paste and sautee for 1minute before adding in the broccoli, babycorn and mushrooms.
Season with salt and satuee for a minute before deglazing the pan with water. Scrape all the brown bits from the bottom of the pan and then cover and cook for 2-3 minutes till the vegetables are tender.
Then open the lid and add in the bell peppers, a couple of splashes of fish sauce, the stevia and the coconut milk.
Given everything a cook mix before chopping the chicken into cubes and returning to the pan.
Finish with fresh basil and serve with rice or cauliflower rice.