Scoop a tablespoon of the coconut cream from the top of the can and add it to the saucepan with the curry paste.

Cook curry paste for about 15 seconds and then add 2 cups water and the remaining coconut milk.

While the water is coming to the boil, chop chicken into bight sized pieces and add to the pot along with the lime leaves or zest.

Simmer gently for 3-4 minutes or until the chicken is just cooked through.

Serve with coriander leaves.