Thai green chicken curry

Ingredients

• 1 stalk lemongrass, thinly sliced
• 1 tbsp lime juice
• 1 tsp whole peppercorn
• 1 tsp coriander seed
• ½ tsp cumin seed
• 6 green bird's-eye chilli, trimmed and halved
• 4 garlic clove, peeled
• 5 shallot (use Thai if possible)
• 3cm piece galangal or ginger, peeled and sliced
• 1 rounded tsp shredded kaffir lime peel (if you can get it)
• 2 tbsp chopped coriander stalks
• 1 tbsp chopped coriander leaves
• 1 level tsp shrimp paste
• 2 tbsp vegetable or sunflower oil
• 2 x 400g cans coconut milk
• 2 heaped tbsp green curry paste
• 500g skinless, boneless chicken breast, cut into thin strips
• 100ml chicken stock, plus extra if necessary
• 1-2 tbsp fish sauce
• 2 tsp palm sugar (or light muscovado)
• 4 kaffir lime leaf
• 50g fine green bean, halved
• 100g baby aubergine, diced (or Thai pea aubergines)
• handful Thai basil, shredded
• coriander leaves
• 1 red chilli, thinly sliced
• 1 spring onion, shredded and left to curl in ice cold water
• lime wedges
• Thai fragrant rice

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