Step 1

Heat the oil in a large saucepan over medium heat and add the diced onions and cilantro stalks, stir frying for 2-3 minutes. Add the chicken, and fry for an additional 5 minutes, or until the chicken is browned.

Step 2

Combine the curry paste and peanut butter, and add to the pan. Fry for 1 minute, stirring continuously. Add the sugar, soy sauce, and coconut milk, and bring to a boil. Simmer for 12-15 minutes, continuing to stir every few minutes.

Step 3

Add the baby corn or other vegetables, cooking for an additional 3-5 minutes or until the vegetables are fork tender. Stir in the lime juice.

Step 4

Serve over rice, topping with peanuts and cilantro.