- In a large fry pan, heat 2 tbsp oil and fry the chicken quickly until golden brown. Set aside.
- In a small saucepan, add the curry paste and the remaining oil. Stir in medium heat until fragrant.
- Add the coconut cream and kaffir lime leaves, then lower the heat when the sauce is well heated.
- Add the fish sauce and palm sugar, stir well. Serve with cooked rice and garnish with capsicum and kaffir lime leaves.