Heat ½ tbsp olive oil in a large shallow pan or wok on a medium heat. Add the chicken and stir fry for a few minutes until browned all over. Remove the chicken and set to one side.

Return the pan to the heat and add the remaining ½ tbsp olive oil. Then add the chopped carrot, bell pepper, baby corn and finely chopped red chilli. Pan fry for a couple of minutes then remove and set to one side along with the browned chicken.

Place the pan back on the heat. Add the 2 tbsp of Thai yellow curry paste and 1 tbsp of finely chopped peanuts. Stir the peanuts into the paste as it heats. Cook the paste and nuts for 1-2 minutes to allow the flavours to release.

Next pour the coconut milk over the paste and stir well to combine into a yellow curry sauce.

Heat the sauce gently (do not boil) whilst adding 1 tsp sugar, 2 kaffir lime leaves and a good shake of fish sauce (to taste).

Next, in a small bowl or ramekin, add a little water to the tbsp of flour and stir into a loose paste. Pour the paste into the sauce. Keep heating the sauce and continue to stir allowing it to thicken.

Once thickened return the chicken and veg to the sauce and stir well.

Bring the curry to a gentle simmer then place on a lid and continue to simmer gently for 10 minutes or until chicken is cooked through.

When chicken is cooked remove the lime leaves and serve the curry with plain yogurt, fresh basil leaves and sliced red chillies.