Heat oil in a large, non-stick frying pan over medium to high heat. Add curry paste. Cook, stirring, for a minute. Add onion and chicken. Cook, stirring occasionally, for 5 minutes or until chicken is brown.

Stir soup, coconut milk, 2 tablespoons of lime juice and potatoes into chicken mixture. Bring to the boil over high heat.

Reduce heat to medium-low. Simmer for 25 minutes or until potatoes are tender. Spoon rice into bowls. Top with curry.

serves 4