Cut the chicken in thin strips. Cut carrot in strips. Chop onion and garlic.

Half the beans (if needed) and cut the spring onion in 4 cm pieces. Cut the bell peppers.

Fry the chicken in the oil with the garlic and ginger.

Add the carrot, sharlottes, beans and curry paste, then add bell peppers, lime leaves, coconut milk, water, vinegar, sugar and fish sauce. Add coconut cream and spring onion and let simmer for 5 minutes.

Serve with rice and coriander and lime to taste.