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Rinse jasmine rice under cold water until it runs clear, then drain
Add measured water to rice and bring to boil
Cover with lid, turn heat to low and steam for 12 minutes
Remove from heat, fluff with fork, cover and rest for 10 minutes
Slice cabbage into quarters lengthways
Season chicken thighs with salt
Heat oil in large frying pan over medium-high heat
Add chicken and cook for 6-8 minutes on one side
Flip chicken and cook for another 4-5 minutes until browned and cooked through
Transfer chicken to a plate and rest
Add cabbage quarters to pan and cook on each side until nicely coloured
Transfer cabbage to tray and finish in oven at 180°C fan for 10 minutes
Add oil to pan and stir in red curry paste, cook for 1-2 minutes until fragrant
Add sugar and cook for another minute
Pour in fish sauce, coconut milk and bone broth, bring to gentle simmer
Season broth with fish sauce and lime juice to taste
Microwave corn for 3 minutes to steam
Finish corn under grill or with blowtorch until lightly charred
Slice kernels from corn cob
Finely slice chillies and pick coriander and Thai basil leaves
Spoon rice into bowls and top with sliced chicken and cabbage wedge
Ladle broth over rice and scatter with corn, herbs, chillies and crispy onions
Serve with lime wedges on the side