Thai green chicken curry

SERVES 6

For the Thai green curry paste

3-6 green chillies, depending on how spicy you like it. You could reduce the number of chillies further to 1 or 2 and remove the seeds for less heat 6 spring onions, roughly chopped 2 tsp lemongrass paste 1 thumb-size piece of ginger, peeled and roughly chopped 4 garlic cloves, peeled and roughly chopped 6 kaffir lime leaves Zest and juice of 1 lime ½ tsp salt ¼ tsp white pepper ½ tbsp ground cumin 1 tbsp ground coriander 1 tsp shrimp paste 2 tsp fish sauce A large bunch of coriander, with stalks

For the chicken curry

2 tbsp sunflower oil 4 chicken breasts, cut into bite-size chunks 4 heaped tbsp homemade Thai green curry paste (see above) 1 chicken stock cube, crumbled 1 x 400ml tin coconut milk 1 head of broccoli, broken into small florets 150g sugar snap peas 1 x 255g tin bamboo shoots, drained

1 tsp light brown sugar

To serve Cooked rice

Thai basil leaves Red chillies, freshly chopped