Warm the curry paste and oil in a large frying pan set over a medium heat. Add the chopped chicken and lime zest and fry for 10 minutes, until the chicken is light brown and cooked through. Remove from the heat and leave to cool.
Meanwhile, put the lime juice, yogurt and coriander in a large bowl and mix together well. Add the cooled cooked chicken to the bowl and stir to coat.
To assemble the cups, spoon the chicken into the lettuce leaves. Top with some onion, pepper and carrot and sprinkle with crushed cashew nuts.
High in protein
Try a 0% fat Greek yogurt instead of a full-fat version.