- 1 Cook the rice according to pack instructions, then keep it warm.
- 2 Heat a little oil in large pan over medium high heat and then add the chicken and the courgette. Fry for 3-4 mins. Add the Garlic Coconut Paste and mix well. Stir in the Thai Green Paste along with a splash of water and fry for 2 mins. Add the green peppers to the pan.
- 3 Turn the heat down to low and add the coconut milk. Stir in the Thai Green Garnish and let it cook for 5-6 mins. Add the baby corn (if using) and cook for 2 more mins.
- 4 Serve the curry over rice and top with some basil leaves and a squeeze of lime (if using).