Thai red chicken curry

OK, I "cheated", I used a curry paste - but everything else was from scratch.  Using up vegetables in the bottom of the fridge, it was a bit of a change.

Peanut oil
Diced chicken
Onion
Garlic
Thai curry paste (red)
carrots
broccoli
green beans
coconut milk
pak choi
fish sauce
beansprouts

Jasmine rice

1.  In a wok, fry diced chicken in peanut oil, add chopped onions and cook for a few minutes.
2.  When chicken is nearly cooked add a spoonful of curry paste and crushed garlic, stir around.
3.  Add a little water and let the chicken cook through a little.
4.  Put the rice on - absorption method - rice in pan, cold water to 1 inch above the rice, bring to the boil - slam the lid on, turn the heat right down.  Ignore.
4.  Chop carrots, broccoli stems, green beans, and the chopped white end of the pak choi and add into the mixture.
5.  Add a tin of coconut milk and simmer for 5 minutes.
6.  Splash in fish sauce, add green ends of pak choi, tiny broccoli florets and beansprouts.  Stir.
7.  Serve, scoff