Directions

To Cook

1. Cook corn in boiling water for 8 mins, remove, cut kernels off, set aside.
2. Heat a saucepan and add oil, garlic, ginger and onions. Cook until soft and add Lingham’s Malaysian Kapitan Curry Paste. Fry for several minutes and add coconut milk, stock, lemongrass and kaffir lime leaf.
3. Bring to the boil, add chicken and stir. Simmer for 6 mins, add sliced zucchini and corn.
4. After 3 mins, add spring onions, remove and discard the lemongrass and kaffir lime leaf. Serve with steamed rice.