- Gently heat the coconut cream in a small pan, but do not let it boil. Remove and set aside, reserving 1 tablespoon as a garnish.
- Heat the oil in a wok or pan, add the 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, stir well for a few minutes, then add the lime leaves, chiles, and basil.
- Spoon into a bowl and top with the reserved coconut cream.