Pour the stock into a jug and crumble in the coconut cream until it dissolves.
Heat the oil in a wok and add the chikn pieces until they turn golden.
Stir in the chopped chilli and spring onions and cook for a few minutes.
Add the peanut butter, stock mixture, lime juice and rind and simmer for 5 minutes.
Serve with rice and garnished with spring onions and red chilli.