In a small pot, heat the oil and add garlic, the white part of the spring onions and sliced red pepper.

Cook on medium low heat until softened and golden, add thai curry paste and mix.

Put coconut milk, stock, curry powder, rest of onions and most of the corn into a blender and blend.

Now add the contents of the pan into the blender and blend until smooth.

Return to the pan and simmer, taste and season, now add the rest of the sweetcorn and garnish with corriander.