Step 1

In large wok, add 1¾ cans of coconut cream, curry paste and salt.

Step 2

Reduce by at least half, until thick.

Step 3

Microwave the chopped carrots and sweet potato for approximately 4 minutes until almost cooked. Set aside.

Step 4

Add the chicken and kaffir lime leaves to the sauce. Coat well and cook for a couple of minutes.

Step 5

Add the pre-cooked vegetables, fish sauce and palm sugar.

Step 6

Add the remaining can of coconut cream.

Step 7

Simmer for approximately 5 minutes until chicken is cooked.

Step 8

Add fresh herbs, adjust sauce thickness if needed with remaining ¼ can of coconut cream.

Step 9

Adjust salt and sugar levels, if needed.

Step 10

Serve with Jasmine rice.