Heat oil in a wok over medium-high heat. Cook chicken for 2-3 minutes until browned on all sides.
Reduce heat, add Five Tastes Curry Paste Shot and cook for 1 minute until fragrant.
Stir in coconut milk, water, vegetables and fish sauce, simmer covered for 10 minutes.
Serve garnished with Thai basil and accompany with steamed rice or roti bread, if desired.