Ingredients

Steps

• Stir lime leaves into the 300ml of stock and set aside.
• Boil rice in a large saucepan of water according to packet instructions.
• Heat oil in a wok and stir-fry chicken, pepper, beans, and corn for 2-3 minutes.
• Add curry paste and cook for an additional 2 minutes.
• Add stock and fish sauce, bring to the boil, then simmer until vegetables are tender.
• Whisk cornflour with 15ml water, stir into curry, and simmer until thickened.
• Wilt the spinach into the sauce, stir in basil, and remove lime leaves.
• Drain the rice and serve topped with the curry.