Finely chop the garlic, cut the meat into thin, medium-sized strips and roast both with the coarsely chopped spring onion. Then add half of the chilli pepper cut into strips and continue toasting with the red curry and tomato paste.

Then add the fish sauce, soy sauce, oyster sauce, salt, pepper and the juice of the lime. Then add the quartered champions and roast for another 2-3 minutes. Now add the sugar snap peas.

Pour the coconut milk on top and add the halved tomatoes and the coarsely chopped coriander. Let everything reduce for about 3-4 minutes.

Season to taste and, if necessary, refine with curry paste and soy. For serving, I recommend sprinkling a little coriander on top.

Cook the rice in the rice cooker and then add the desiccated coconut and corn and stir well. Then put the lid back on the pot and leave the rice covered until the curry is ready, so that the taste can unfold.