Heat a pan on a medium heat and spray well with one kcal spray.
Dice your chicken breast/tofu and season well with salt and pepper.????TOFU TIP: To make the tofu crispy, make sure to press it before cooking. To do this, wrap the block of tofu in a tea towel. Place on a plate and put something heavy on top for 30+ minutes to drain out any excess liquid. Add the chicken/tofu to the pan and stir fry until crispy and cooked throughout (about 5-7 minutes).
Remove the chicken/tofu from the pan and leave aside.
Put the pan back on a medium heat and spray well again with one kcal spray.
Add the curry paste and curry powder to the pan.
Cook for 2-3 minutes stirring to release flavours from the spices.
Stir in the coconut milk and 100mls of water.
Add in the chopped veg (broccoli, green beans and red pepper).
Bring to a simmer and cook for about 10 minutes stirring from time to time to cook the veg and thicken the sauce.
Add back in the chicken/tofu and cook for 2-3 minutes until heated throughout.
Taste and season as required.
Garnish with coriander/basil (optional).
Serve with whatever side you like such as rice/cauliflower rice etc.