Thai Green Style Chicken Thigh 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) Cut each chicken thigh into 2cm chunks. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

d) Once hot, add the chicken and pepper chunks. Season with salt and pepper. Fry until the chicken is browned, 4-5 mins. 

a) Next, add the Thai green style paste and garlic. Stir-fry until fragrant, 30 secs. 

b) Stir in the coconut milk and veg stock paste. Bring to the boil, then lower the heat.

c) Simmer until the chicken is cooked through and the sauce has thickened, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, zest and halve the lime. Halve the baby corn lengthways.

b) 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.