Steps
1. Cook the pasta according to package instructions until al dente, then drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
3. Stir in the korma curry paste and cook for another 2 minutes until fragrant.
4. Pour in the coconut milk and bring to a simmer. Let it cook for 3-4 minutes to thicken slightly.
5. Lower the heat and stir in the heavy cream. Mix until well combined and heated through.
6. Add the cooked pasta to the skillet, stirring to coat the pasta in the sauce. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh cilantro.