1) Place chicken in a Mari Bag and add Major Thai Mari Base and seal.

2) Massage and place in refrigerator for a minimum of 2 hours.

3) Heat oil in wok until very hot.

4) Add chicken and stir fry for 3 - 4 minutes.

5) Add shallots, garlic purée, ginger and chilli and stir fry for a further 2 minutes.

6) Add peppers, courgettes, baby corn and water chestnuts and stir fry 1 minute.

7) Add ground almonds, cinnamon, oyster sauce and coconut and cook until vegetables are just tender but still crisp.