Heat the oil in a wok or large frying pan, add the curry paste and lime leaves and stir-fry over a low heat for 1–2 minutes until fragrant.
Add the fish sauce, sugar, stock and coconut milk and bring to the boil, then reduce the heat and simmer gently for 5 minutes.
Add the chicken and cook for 5 minutes. Add the bamboo shoots and baby sweetcorn and cook for a further 3 minutes.
Stir through the basil or coriander leaves and lime juice, then serve garnished with the leaves and chilli.