Step 1

Stir the lime leaves in to the stock and set aside to infuse.

Step 2

Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice, stir well and return to the boil, then cook according to the packet instructions.

Step 3

Heat the oil in a large non-stick frying pan or wok over a high heat. Add the chicken, red pepper, green beans and baby sweetcorn and stir-fry for 2-3 minutes.

Step 4

Add the curry paste and cook for a further 1-2 minutes.

Step 5

Add the stock, lime leaves and fish sauce, bring the mixture to the boil. Reduce the heat and simmer for 2-3 minutes, or until the vegetables are just tender.

Step 6

In a small bowl, whisk the cornflour with 1 tbsp cold water to form a smooth paste. Whisk into the curry and continue to simmer for 4-5 minutes, or until the curry sauce has thickened slightly.

Step 7

Stir in the spinach and continue to simmer until just wilted. Stir in the basil leaves just before serving. Discard the lime leaves.

Step 8

To serve, drain the rice and spoon it onto serving plates. Top each portion with a ladleful of the curry.