Make the paste first by placing all of the ingredients in to a food blender. This is better than a food processor as it usually has four blades than the two in a processor allowing a finer paste to be made. Blend the ingredients until a thick paste is formed. You may need to add a couple of tablespoons of water to help. Place in a bowl and refrigerate until needed. This will keep for a few days in the fridge.

In a wok heat the coconut cream and 2-3 tablespoons of the paste and heat gently until incorporated and sizzling lightly.

Add the chicken strips and turn up the heat to medium and lightly fry to release the aromas of the paste. This should take 3-4 minutes. Try not to too high or the paste will burn.

Add the fish sauce and the chicken stock and stir gently while turning the heat down a touch. Add the baby corn and cook until the chicken is cooked, 4-6 minutes.

The sauce would have thickened and so if required cook slightly longer for a thicker sauce or add a little stock until your desired consistency. Serve with some braised coconut jasmine rice with a sprinkling of the sliced red chilli and roughly torn Thai basil leaves.