Heat oil, sauté green chili paste, ginger, and garlic (AS1).

Add shredded chicken, sauté for 1 minute (AS2).

Add vegetables, water, and seasoning, boil for 3 minutes (AS3, AS4).

Mix water with corn flour, add to pot, cook briefly (AS5).

Garnish with chopped coriander and spring onion (AS6).