In a wok, heat a tablespoon of oil over medium heat. Add the Thai green curry paste and sauté for 1-2 minutes until fragrant.

Pour in the coconut milk and vegetable broth, stirring to combine.

Add the cubed chicken breast to the wok and cook for about 5-7 minutes until cooked through.

Stir in the bell pepper, zucchini, and broccoli, cooking for an additional 5 minutes until the vegetables are tender.

Finally, add the baby spinach and cook until wilted.

Remove from heat and stir in lime juice and fresh basil. Serve hot over jasmine rice.