Yes it can 👌 Step 1 Heat a large non-stick pan or pot over medium heat. Spray lightly with oil, then add the chopped chicken. Cook for 4–5 minutes until starting to brown. Step 2 Add the chopped carrots, peppers, onion, garlic, and ginger. Stir-fry for another 4–5 minutes until the vegetables begin to soften. Step 3 Sprinkle in the curry powder, Chinese 5-spice powder, soy sauce, and a pinch of salt and pepper. Stir well to coat the chicken and vegetables in the spices. Step 4 Pour in the light coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer, then reduce the heat to low and cover. Let it cook for about 20–25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened slightly. Step 5 Stir in the cooked king prawns and frozen peas, and simmer for another 5–10 minutes until heated through. Step 6 If you’d like a thicker sauce, mix 1 tablespoon of cornflour with 2 tablespoons of water and stir into the curry. Allow it to simmer for a few minutes until thickened. Step 7 Serve with rice, broccoli, and spring rolls. Enjoy!