Cook the rice following packet instructions.

Finely slice the shallot into thin strips, thinly slice ½ the chillies and pick the Thai basil leaves. Toss everything together in a bowl, saving a few Thai basil leaves for later. Set aside.

Cook the curry paste: Heat ½ the coconut milk in a large pan set over a medium heat. Cook for 5-7 mins until the fat starts to separate and it becomes aromatic. Stir in the curry paste and cook for 5 mins, until the paste darkens and releases its fragrance. Add the sugar and cook for an additional 2 mins, letting it caramelise. Deglaze with ½ the fish sauce, scraping up any sticky bits.

Make the broth: Add the remaining coconut milk and stock to the pan. Bring the mixture to a simmer then transfer to a blender, reserving the pan for later. Add the spinach and coriander to the blender and blitz on high until smooth and vibrant green. Return the mixture to the pan.

Cook the chicken: Bring the broth back to a simmer. Add the chicken breasts and the remaining whole chilies then cover with a lid and reduce the heat to low. Let it gently simmer for 8-10 mins, or until the chicken is fully cooked through.

Transfer the chicken breasts from the broth to a plate and use two forks to shred the meat, then set aside. Add the baby corn to the simmering broth and leave to cook for 2 mins. Season the broth to taste with lime juice and salt, and the remaining Thai basil leaves and remaining fish sauce.

To serve, divide the rice between bowls then top with the shredded chicken. Ladle the vibrant broth over the chicken, then top with the shallot and herb salad. Finish with a wedge of lime for a burst of freshness.

Storage: If making ahead, divide the shredded chicken between containers and cover with the broth and baby corn. Store the rice and herbs in separate containers. To reheat, microwave the rice and meat/broth separately until hot.