At the risk of sounding repetitive, this is so easy to make and so delicious!
With every mouthful you get a burst of Oriental flavours with a nice hint of chilli.
Cut the chicken breasts into bite-size pieces and place in a mixing bowl.
To make the marinade, simply put all the marinade ingredients into a food processor and whiz to a course paste. Pour over the chicken and leave to marinate for 30 minutes.
Heat the oil in a large saucepan and pour in the chicken plus all the marinade.
Quickly fry to seal and lightly colour the chicken. Before the marinade starts burning, pour in the tin of coconut milk and stir well.
Add the sugar snaps and corn and allow to simmer for 10 minutes until the chicken is just cooked.
Serve hot with bowls of jasmine rice.
Wine suggestions
Ice cold Tiger Beer is all I need. But if you’re not a beer fan, a saucy little Fairview Viognier should do the trick; its aromatic flavour complementing the Thai spices.
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