Heat a large wok with the cooking oil and
cook the onion and curry paste for 5 minutes over moderate heat,m
stirring frequently. Add the water and coconut milk, bring to the boil
and simmer uncovered without a lid for 5 minutes. Add the potato, cauliflower and kaffir lime leaves, and
simmer for 7 minutes. Add the snake beans, red pepper, corn and peppercorn and
cook for 5 minutes or until the vegetables are soft and tender. Stir in the basil, fish sauce, lime juice and sugar. Serve
immediately with steamed white rice.