Heat oil in a saucepan on a medium heat.
Add the ginger, garlic and chilli. Then fry for a minute infusing the oil.
Then toss in the sliced chicken breasts and fry for a few minutes. Then toss in the baby corn, peppers and mushrooms.
Add 95g of Fused Thai Green Curry Paste, mix well together and continue to fry for another few minutes.
Pour in 400 ml of coconut milk and stir. Leave to simmer for at least 10 minutes or more until the chicken is completely cooked through to let the flavours develop nicely.
Serve with rice, noodles or homemade flatbread.