To make the thai paste - Peel the ginger and garlic, wash the herbs, deseed the peppers and chillies. Blend all the ingredients together to a smooth paste then check the seasoning.
For the thai vegetables - Peel and finely chop the garlic and ginger. Peel and slice the onions; slice the mushrooms and peppers. Wash and roughly chop the pak choi and cut the broccoli into small florets.
In a heavy pan add the oil and fry the garlic and ginger without colouring. Add the onions, peppers and mushrooms and cook for 5 minutes.
Add the pak choi and broccoli and cook for a further 5 minutes. Add the sweetcorn and cook for 3 minutes. Add the coconut milk, soy sauce and thai paste.
Season to taste then stir in the chopped coriander to garnish and serve.