What to buy
For the paste
1 tsp coriander seeds
½ tsp cumin seeds
1 tbsp shrimp paste
3 garlic cloves, chopped 3 shallots, peeled and chopped handful coriander stalks, roughly chopped
12 green bird's-eye chillies, deseeded if you don't like it very hot half a thumb-sized piece galangal, chopped half a finger-sized piece turmeric, roughly chopped 2 sticks lemongrass, chopped
For the curry
2 x 400g cans coconut milk 1 tbsp light brown soft sugar 6 skinless chicken thighs, roughly chopped
4 lime leaves, scrunched 2 tbsp fish sauce
100g green beans, cut in half 1-2 limes (to taste), cut in half handful Thai basil leaves
1 red chilli, finely sliced cooked jasmine rice, to serve