Thai green chicken curry

Ingredients

1. 1 tspn coriander seeds
2. 1 tspn cumin seeds
3. 1 tspn white peppercorns
4. 1 tblspn chopped fresh lemongrass
5. 3 cm fresh ginger, peeled and finely chopped
6. 2 long green chillies, chopped
7. 10 small green chillies chopped
8. 2 tblspns chopped garlic
9. 2 shallots chopped
10. 1 tspn lime skin zest
11. 2 tspns shrimp paste
12. 2 tspns chopped fresh coriander
13. Blitz all of the ingredients together to form a thick paste.

For the curry

1. 600ml coconut cream
2. 2 tblspns sunflower or peanut oil
3. 2 cloves garlic finely chopped
4. 2 tblspns green curry paste (as above, the rest will keep well refrigerated)
5. 500g chicken breast thinly sliced
6. 3 tblspns Thai fish sauce
7. 2 tspns sugar
8. a bunch of basil, leaves picked but not chopped
9. 2 long green chillies slivered

1. Gently heat the coconut cream in a small saucepan, do not let it boil. Set aside and reserve 1 tablespoon for serving.
2. Heat the oil in a wok until a light haze appears, add the garlic and fry until golden brown.
3. Add the curry paste and fry, stirring for a few seconds.
4. Add the chicken breast and stir fry until it starts to brown.
5. Add the coconut cream, stir well then add the fish sauce and sugar, again stirring well.
6. Just before serving stir in the basil leaves and some of the slivered chillies.
7. Serve on top of Thai sticky rice and top with more slivered green chillies.