200ml/8fl oz coconut cream

2 cloves garlic peeled and finely chopped

2 tbls red Thai curry paste

2 tbls fish sauce

2 tsp sugar

250g/10 oz chicken breast finely chopped

450ml/3/4 pint chicken stock

2 kaffir or lime leaves finely shredded

1 chopped red chilli to garnish

Pour the coconut cream into a saucepan and gently heat

Meanwhile heat a wok with 2 tbls oil, when this is hot add the garlic and cook for 10-20 seconds, then add the curry paste for a further few seconds.

Pour in the warmed coconut cream and cook for 5 mins until thickened

Stir in the fish sauce and sugar then add the chicken and cook for 5 mins.

Pour in the stock and simmer for a few mins until the chicken is cooked.

Stir in the lime leaves and place in serving dish garnish with the chilli