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Pan fry the onion for a few minutes in a little vegetable oil in a heavy-bottomed pan with a lid.
Add the chicken and stir until starting to cook. Add the garlic and stir for a minute, then add the sweet potato and potato cubes.
Add the coconut milk and curry paste, stock and fish sauce.
Stir in the bell peppers and baby corn and push everything down so that it’s covered by the liquid.
Bring to the boil with the lid on, then reduce to a medium heat and simmer for about 30 minutes. Add the corn starch mixture and cook for 5 to 10 minutes longer with the lid off until the curry sauce has thickened a little and the vegetables are cooked through.
Grind in salt and pepper to taste, then serve garnished with coriander and peanuts over rice (and with naan or flatbread if you like).