Next, chop up your chicken into bitesize chunks.

Afterward, loosely chop up some coriander.

In a pan on a low-medium heat, add in your thai curry paste. Then go in with your coconut milk and continuously stir. Once its combined, get your flour mix in and stir.

Next, get your chicken into the pan. Turn your heat up slightly and bring it up to a simmer. Add in light brown sugar, squeeze in the juice from half a lime and then grate the zest in too.

Now, add in fish sauce along with your mangetout and baby corn. Cook for around five minutes until both the corn and chicken is cooked.

Top with fresh red chilli, coriander and your crispy onions. Serve with sticky rice and voila!