Heat the oil in a wok or pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute.

Reduce the heat slightly and stir in the chicken pieces and lime leaves until coated in the paste.

Add the coconut milk, fish sauce/soy sauce and bring to a simmer, cooking for 30minutes until thickened slightly.

Stir in the corriander and lime juice. Check for seasoning, adding more fish sauce/soy sauce if needed

The curry is best left to sit for a few minutes so the sauce becomes creamier