Heat the oil in a large saucepan, stir fry the chicken breast on a low heat for 10 minutes, until cooked. Add the Thai paste and cook for another minute.
Pour in the Carnation® Evaporated Milk and add the remainder of the ingredients bring to a simmer for 15 minutes, stir occasionally.
Sprinkle over a few sprigs of coriander leaves to garnish just before serving.
Recipe courtesy of Carnation®