Cut chicken thighs into bite-sized pieces, dust lightly in seasoned flour and brown in a little hot olive oil. Drain and set aside.
Peel and cut a red onion from top to bottom into slivers and fry for a minute or two, together with some chopped ginger and
a crushed clove of garlic. Stir in a Tbs or two of Thai green curry paste and a can of coconut milk. If you have a small green
chilli and you like it hot, cut it in half lengthwise, discard the seeds and add that as well. Return the chicken to the pan,
add the juice from a lime, bring to a simmer and cook gently for 20 minutes. Meanwhile parboil green beans cut into 3 – 4 cm
lengths and baby corn cut in half for about 5 minutes. Drain and add to the curry for the last couple of minutes. Check for
seasoning and add a little salt if you think it necessary. Serve garnished with coriander leaves and accompanied with white rice.