Heat the oil in a large frying pan over a medium heat. Add the curry paste and cook, stirring, for 1 minute. Add the coconut milk and lime leaves and bring to the boil. Reduce the heat and simmer for 2-3 minutes.
Add the chicken and vegetables and simmer for 3-4 minutes until the vegetables are just tender. Stir in the lime juice and chopped coriander.
Ladle into bowls and serve with lime wedges, coriander sprigs and steamed jasmine rice, if liked.