Thai Green Style Chicken Breast Curry

a) Peel and grate the garlic (or use a garlic press). Halve the green pepper and discard the core and seeds. Chop into 2cm chunks.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the green pepper chunks and stir-fry, 5-6 mins. Add the Thai green style paste and garlic. Stir-fry until fragrant, 30 secs. 

d) Once fragrant, stir in the coconut milk and veg stock paste.

a) Add the diced chicken to the pan and bring back to the boil, then lower the heat.

b) Simmer until the chicken is cooked through and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, zest and halve the lime.

b) Halve the baby corn lengthways.

c) When the chicken has around 5 mins of cook time remaining, add the baby corn and simmer until tender, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Once the chicken is cooked and the sauce has thickened, remove from the heat.

b) Squeeze in some lime juice. Add a splash of water if it's a little thick.

c) Taste and season with salt, pepper and more lime juice if needed, then remove from the heat.