Cut the chicken breasts into small pieces, mix with the soy sauce and marinate for about thirty minutes.
For the green paste, prepare all ingredients in a hand mixer to a smooth paste.
Heat a little rapeseed oil in a wok or saucepan and stir-fry the meat for about four minutes, then add the paste and coconut milk, bring to the boil and cook gently for about eight minutes.
Season to taste, sprinkle with pistachios and freshly chopped parsley or coriander greens and serve with long-grain rice.
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