- Heat up the 2 tbsp vegetable oil in a large fry pan. Fry the chicken quickly in batches until it turns into a deliciously crispy golden brown color. Remove and set aside from heat.
- Put the red curry paste in a small saucepan and stir with 2 tbsp of vegetable oil. Continue to heat until fragrant. Pour in the coconut cream and the chopped kaffir lime leaves. Keep the rest of the leaves for a gorgeous garnish.
- Reduce the heat to low after the sauce has heated through, stir in the fish sauce and grated palm sugar. Remove from heat and set aside.
- Place a scoop of cooked rice and layer with cooked chicken. Pour plenty of curry sauce over it and garnish with finely sliced capsicum and extra chopped kaffir lime leaves.