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Fry Curry Paste in a wok over medium-high heat for 1 min or until fragrant. Add chicken and toss to coat.
Stir in Coconut Cream, Fish Sauce, Palm Sugar Syrup and water. Reduce heat and simmer for 5 min.
Add vegetables, lime leaves and cook a further 3 min until chicken is cooked through and vegetables are tender.
Serve with steamed rice.