Heat around a tbsp of oil in a pan and add 2 tbsp of the yellow curry paste and fry for about 30 seconds, before adding the chicken pieces. Fry these in the paste for about 5 minutes before adding the coconut milk. Bring the pan to a simmer, cover and leave simmering for 15 minutes.

After 15 minutes simmering bung in some chopped veggies. I had red pepper, courgette and broccoli. At the same time add 1 tbsp lime juice, a teaspoon of palm sugar, a tablespoon of fish sauce and 2 tbsp of tamarind water. Bring back to the boil and simmer for 15-20 minutes.

Serve with rice