a) Boil a half-full kettle. 

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. 

c) Add the rice and cook for 12-13 mins. 

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

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.

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.

a) When everything's ready, fluff up the rice with a fork and stir through the lime zest.

b) Share the zesty rice between your bowls and spoon over the Thai style chicken curry.

c) Sprinkle over the chilli flakes (add less if you'd prefer things milder) to finish.

d) Cut any remaining lime into wedges and serve alongside for squeezing over.