Ultimate Thai Green Style Chicken Curry

Add the chicken to the marinade and turn so it's well coated. Lay the chicken onto a baking tray.
When the oven is hot, roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

In the meantime, halve any thick broccoli stems lengthways then cut them all in half widthways. Halve the baby corn lengthways.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Add the Thai green curry paste and the remaining garlic, stir-fry for 30 secs.
Stir in the coconut milk, water for the sauce (see ingredients for amount) and chicken stock paste.

Once boiling, lower the heat and add the broccoli and baby corn. Simmer gently until the veg is tender and the sauce has thickened, 5-6 mins.
Meanwhile, halve the chilli lengthways, deseed, then finely slice (see ingredients for amount). Crush the peanuts in the unopened sachet using a rolling pin.
Once the veg is cooked, squeeze in some lime juice. Season with salt and pepper. Taste and add more salt, pepper and lime if needed.