1Heat oil in a large wok or frying pan over high fire. When hot, stir-fry chicken in two batches for 3 to 4 mins on each side until well-browned. Remove and set aside.
2Using the same wok, stir-fry curry paste for 1 min. Add coconut milk and lime leaves. Lower to a gentle fire and cook for 5 mins.
3Return chicken to wok with vegetables and coriander. Cook gently for 5 mins until vegetables are tender.
4Season with juice, fish sauce and sugar. Stir basil through and serve with rice and extra basil.
Photo: Bauer/Rob Shaw