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.