Thai yellow chicken curry with vegetables and rice

Method

1. Stir fry half jar of curry paste with 2 tbsp oil over medium heat until fragrant
2. Add half of 400 ml coconut cream and stir fry for 5 mins until sauce thickens with oil on top
3. Add 400 grams of diced chicken and cook on high for 2 mins, then add rest of coconut cream until bubbling
4. Push chicken to perimeter of pan then add broccoli, mushrooms then onion and capsicum to centre of pan, removing all once broccoli is softened to fork test
5. Serve with steamed basmati rice