Place the diced chicken in a bowl, add the oyster sauce, cover and marinate for approx. 10 mins.
Bring the coconut milk to the boil in a wide-bottomed pan, reduce the heat. Add the curry paste and all the other ingredients up to and including the cane sugar, mix well.
Add the vegetables and the diced chicken to the curry sauce, bring to the boil. Reduce the heat, simmer for approx. 5 mins., season with salt. Serve with coriander.