In boiling water, blanch the vegetables and shock with cold water while they are still crunchy. The choice of vegetables is up to you but you want about a roughly equal amount as you have chicken, neither should dominate.
Heat the oil in a fry pan and fry the chicken just until the strips are no longer pink inside. Remove from the pan and set aside.
Add the coconut milk, coriander pesto and green curry paste to the pan and heat until simmering. Return the chicken to the pan and simmer 1 minute.
Add the blanched vegetables and heat through. Serve with rice and a sprinkling of cashews and coriander leaves.