1. preheat the oven to 180 fan. mix the red curry paste with 2 tsp of fish sauce and the juice of a lime. add the chicken and mix together. 2. Put the rice into a roasting dish (i use a 10x15 inch) and pour over the coconut milk, 100ml of just boiled water and the remaining fish sauce. put the chicken, skin side up into the dish. swirl 50ml of water into the mixing bowl to get out all the flavours and pour that into the dish as well. arrange tomatoes around the chicken. cover with foil and bake for 25 minutes. 3. Drizzle the olive oil over the baby corn and green beans. remove the foil from the dish with the chicken and arrange the veg over the top. return to the oven for 30-35 minutes or until the chicken is a little golden and cooked through. 4. Squeeze a lime over the everything and zig over the sriracha. scatter over the herbs, chilli and peanuts and serve immediately with the remaining lime cut into wedges and extra fish sauce if you like.