Heat the oil in a wok over a medium heat and stir fry shallots for 4-5 mins. Then add WORLDFOODS Thai Red Curry Paste. Stir fry for 1 mins and add chicken. Stir over high heat for further 4-5 mins with sugar & coconut milk.
Simmer the chicken for 15mins until the liquid had been absorbed. Turn off the heat.
Fill in a separate wok and deep fry the poppadums for 30-40 seconds. Drain on kitchen towel.Place the poppadums on the serving platter. Put a spoonful of spiced chicken on each and top up with a little yoghurt.