- 60 ml (2 fl oz/¼ cup) coconut cream
- Put the coconut cream in a wok or saucepan and simmer over medium heat for 5 minutes, or until a layer of oil forms on the surface. Add the curry paste, stir to Combine and cook until fragrant.
- Add the chicken and stir for a few minutes. Add nearly all of the coconut milk, the fish sauce and sugar and simmer for 5 minutes.
- Add the eggpla