Heat oil in a wok over a medium heat and cook chicken pieces for 5 minutes, turning regularly until browned.
Add Five Tastes Curry Paste and cook for 1 minute.
Stir in chicken coconut milk, stock, fish sauce and sugar, cover and simmer for 10 minutes.
Add beans, capsicum, kaffir lime leaf and baby corn, cook uncovered for 5 minutes or until chicken is cooked through.
Stir coriander through cooked rice and serve with chicken curry.