Place the chicken pieces into a bowl and season with salt and pepper. Mix in the flour to coat all over. Heat the vegetable oil in a large pan and quickly flash fry the chicken pieces for 2 minutes then remove from the pan. Add in the garlic and ginger paste and the red curry paste and fry for 2 minutes to release their flavours. Add in the coconut milk, stir together and bring to the boil. Add the chicken pieces back to the pan, along with the kaffir lime leaves and cook on a low simmer for 5 minutes. Add in the sliced baby corn, mange tout, fish sauce, soy sauce and brown sugar and cook for just 2 minutes. Remove off the heat, add in the sliced red chilli and coriander leaves and serve into bowls with the cooked jasmine rice.

Serves 2-3

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