Heat the oil in a pan and add the chicken and lime leaves, cook until sealed. Add the garlic and ginger puree and chilies, cook for a few minutes until aromatic then add the turmeric, stir well until the turmeric is evenly distributed over the chicken.
Add the chicken stock, bring to the boil then reduce the heat and simmer. Add the soy sauce and palm sugar. Simmer uncovered for 15 minutes.
Once the stock has reduced, add the creamed coconut and peanut butter. Cook for a further 10 minutes, or until the coconut and peanut butter have formed a wonderful thick sauce.
Ensure the chicken is cooked through, remove the lime leaves and serve with rice or chips.
I used the Pataks® sachets of creamed coconut and added it directly to the pan.