Make the sauce. Stir the curry
paste over the heat in a medium
pan for a few seconds, pour in the
coconut milk and bring to the boil.
Cook the rest. Add the chicken
and veg, let it all start to bubble
again, then turn down the heat and
cook very gently for 5 minutes until
the chicken is tender but the
vegetables still have some texture.
Stir in the coriander or basil and
serve spooned over rice or noodles.