Coat the chicken in the salt and paprika then fry off on a high heat skin side down for around 10 mins until it is crispy. Turn the heat down then flip over and cook for another 5 mins. Once cooked remove from the pan & discard any fat from the meat.

Cook the rice according to instructions.

Fry or cook the veggies as desired and add them to the sauce later.

Fry the shallot and garlic in the same pan as the chicken. Add the curry paste, then add a little bit of water to dissolve the paste along with some chicken broth powder. Then add coconut milk and the juice of the lime. Bring everything to a simmer and add the chopped cilantro.

Add the chicken back in to the pan and leave to simmer for another 10 mins until the chicken is cooked through.

Serve over rice and garnish with cilantro and spring onions.