Heat oil in a wok or frypan, add chicken and stirfry for 4-5 minutes or until golden brown. Add onion and baby corn, continue to cook for 1-2 minutes.
Stir in Five Tastes Curry Paste, coconut milk, peanut butter, water, kecap manis and
fish sauce. Add red capsicum and cook for 1 minute or until heated through.
Serve with cooked jasmine rice and garnish with spring onion