- Add the curry paste to the pan and simmer for 2 minutes.
- Cut the broccoli into small florets and the stalk into thin slices. Add the broccoli to the pan along with the coconut milk and sugar snaps. Cook gently for 10 minutes over low heat with the lid on the pan.
- In the meantime, cook the chicken pieces according to the instructions on the packaging.
- Divide the curry between the plates and serve with rice or nan bread.
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