Heat the oil in a wok over a moderate heat. Add the green curry paste and stir for about 1 minute. Stir in the chicken pieces and, when well coated in the paste, add the coconut milk, sugar, lemon grass and ginger. Stir in the fish sauce and lime rind and bring to the boil. Reduce the heat to a simmer and cook for 10 minutes until thickened slightly.
Add the mangetout and sweetcorn and simmer for a further 5 minutes, until tender. Remove from the heat. Remove the ginger and lemon grass from the curry and discard.
Stir in the coriander and lime juice. Let the curry cool slightly before serving garnished with a few whole coriander leaves. Serve with rice, if liked.