Directions

To Cook

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