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Begin by making the paste. Blitz all the ingredients, except for 20g of the coriander, in a food processor to make a thick paste. You may need to stop and scrape the sides down a few times with a spatula.
Heat the olive oil in a large deep saucepan or casserole dish over a medium heat. Sauté the peppers for 4-5 min until starting to soften slightly.
Add the paste and cook for 3-4 min, stirring often. Pour in the coconut milk along with 200ml water. Bring to a gentle simmer and cook for 10 min.
Add the cherry tomatoes and sweetcorn, and cook for 5 min. Finally, add the broccoli and fish sauce (if using), and cook for 5 min more. Taste for seasoning. Add some freshly ground black pepper and a touch more fish sauce if needed.
Chop the remaining coriander and stir into the curry just before serving. Serve with grains.