Boil a kettle. Rinse the brown rice and place in a saucepan with 800ml boiling water and a pinch of sea salt. Simmer for 20-25 minutes. Once done drain the rice and set aside.
Finely dice the shallots and grate the garlic and ginger. Finely chop the tomatoes. Heat a large frying pan with 2 tbsp oil over a medium heat and add the shallot. Gently fry for a few mins until translucent. Once done add the garlic and ginger and continue to cook for 1-2 minutes without burning. Add the Thai red curry paste and cook for a further minute to release the oils from the paste before adding the tomatoes. Continue to cook for a further 5 minutes until the tomatoes have broken down,
Add the chicken thighs to the sauce and simmer for 20-30 minutes or until the chicken is cooked through and the sauce is reduced to a nice consistency.
Meanwhile bring a large saucepan of salted water to the boil. 5 minutes before the curry is ready, place the sugar snaps and baby corn together in the pan and cook for 2-3 minutes until al dente. Finely slice the spring onions and roughly chop the coriander leaves.
To serve, place the brown rice into four warm bowls, then top with the chicken curry. Scatter over the chopped coriander, spring onions and squeeze over some fresh lime juice (to taste). Serve with the sugar snaps and baby corn.