Heat the coconut oil in a large skillet or frying pan.

Fry the chicken chunks in the coconut oil, stirring frequently over a medium heat, for 5-7 minutes, or until golden brown. Remove from the pan with a slotted spoon and set aside.

Reduce heat to medium-low, take the pan off the heat to cool a little (you don’t want to brown the green seasoning paste when added), then add the green seasoning paste and the coconut cream from the top of the tin of coconut milk, return to the heat and fry for a few minutes (just until the coconut cream melts).

Add the coconut water that remains in the tin of coconut milk, the Thai (or Vietnamese) fish sauce, and increase the heat and bring to the boil. Reduce heat to medium-low and simmer for 5-10 minutes, until the sauce begins to thicken.

Add the chicken pieces and simmer for another 5-10 minutes, or until the sauce is thick and creamy and the chicken is cooked through.

Season to taste with salt and pepper, then add the chopped basil and coriander leaves (if using), stir to heat through, and serve.

Serve with Carib-Thai Coconut Rice.