Heat oil in a non-stick wok or pan on a high heat. Cook chicken for 2-3 minutes or until changed in colour.
Reduce heat, add curry paste and stir for I minute or until fragrant.
Stir in water, coconut milk, drained baby corn, vegetables, fish sauce and sugar. Bring to the simmer, cover and cook for 10 minutes.
Serve sprinkled with coriander.