Heat a tablespoon of the coconut cream in a wok till it's frothy and bubbling.

Then add in the curry paste and cook till fragrant. Add in the chicken, season with salt and cook for 3-4 minutes.

If the paste is sticking to the wok use a bit of water to deglaze the wok.

Then add in the coconut cream and cover and cook with a lid till the chicken is fully cooked through.

Serve with some cauliflower rice.