Double Katsu Chicken & Easy Prep Veggie Curry

• Meanwhile, cut chicken breast into 2cm chunks. Thinly slice carrot into half-moons. 
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, broccoli florets, carrot and trimmed green beans, tossing, until browned and softened, 5-6 minutes. 

TIP: Chicken is cooked through when it is no longer pink in the middle. 

• Reduce heat to medium, then add sweet soy seasoning, then cook until fragrant, 1 minute. 
• Stir in Japanese curry paste, the brown sugar, coconut milk and baby spinach leaves, then cook until wilted and curry has slightly reduced, 2 minutes.