Thai green chicken traybake

Ingredienser

• 300g/10½oz jasmine rice
• 130g/4½oz baby corn, chopped into 3cm/1¼in pieces
• 3 spring onions, chopped into 3cm/1¼in pieces
• 5cm/2in piece fresh root ginger, peeled and finely grated
• 1 large garlic clove, finely grated
• 100g/3½oz frozen edamame beans
• 100g/3½oz Thai green curry paste
• 1 tbsp fish sauce
• 400ml tin coconut milk
• 400ml/14fl oz vegetable or chicken stock
• 1 tbsp runny honey
• 4 large chicken thighs, skin on, bone in
• sea salt
• lime wedges, to serve
• roughly chopped fresh coriander, to serve
• sliced red chilli (optional), to serve