Gently heat coconut cream in a wok, but do not let it boil. Remove and set aside, reserving 1 tbsp as garnish.

Heat oil in a wok, add curry paste and stir-fry briefly for about 5 minutes. Add the chicken and stir-fry until it is lightly cooked.

Stir in the coconut cream, fish sauce and sugar. Cook for about 5 minutes, stirring well. Add lime leaves, chillies and basil.

Move into bowl and top with reserved coconut cream.