Cook the rice as per pack instructions.
Heat the wok with the coconut oil over a medium to high heat. Add the chicken and cook very quickly for approximately 2 minutes.
Next add in the vegetables and cook quickly for another moment or two still on a high heat.
Add the curry paste to the pan and fry this for 1 minute to coat the chicken and vegetables with the sauce.
Pour the coconut milk and season with some fish sauce if desired.
Cover the pan with the lid and allow to simmer for 5 minutes over a medium to low heat until the chicken pieces are fully cooked.
Divide the rice between the serving plates and ladle over some chicken curry.
Drizzle some lime juice and extra coriander and enjoy while piping hot.