In a food processor blend the red chili (deseeded), ginger, shallots, garlic, zest & juice of lime and the red curry paste.
Heat a pan on medium heat and spray with 1 kcal spray.
Add half the paste to the pan and cook for 2-3 minutes. (Keep the other half for up to 5 days in the fridge to use again or double the quantity of chicken, coconut milk, stock and veg to make a curry for 4 people).
Add in the coconut milk and stock.
Bring to a simmer and add the chopped chicken breasts.
Add in the broccoli, pepper and courgette and cook for 12 minutes stirring from time to time.
Stir in the mushrooms and cook for a further 2 minutes.
Season to taste and garnish with fresh chili and coriander.
Serve with rice or if you want a low carb option, serve it with cauliflower rice.