For the curry paste, finely chop the
coriander stalks and put them into a mini
food blender or small food processor
with the shallots, lemongrass, garlic and
ginger. Pulse until as smooth as you can
get it. Add the chillies, basil, threequarters
of the coriander leaves, the
ground cumin, coriander, pepper, lime
leaves and lime juice, then pulse again.
Mix in the oil and set aside. You will only
be using half of this paste, the rest can
be chilled for a couple of days, or frozen
for up to a month.
For the curry, heat the oil in a non-stick
wok or deep sauté pan, stir in half the
curry paste, then stir-fry for 1 min. Shake
the coconut milk in its can, open, then
pour two-thirds into the pan. Let it bubble
away for 4-5 mins, stirring now and then,
until reduced and thickened slightly.
Tip in the chicken, then stir-fry for
1-2 mins until no longer pink. Stir in the
fish sauce and sugar, then pour in the
rest of the coconut milk to give a thinnish,
creamy sauce. Lower the heat, add the
lime leaves, then simmer for 5 mins to
gently finish cooking the chicken. Can be
frozen at this point for up to 1 month.
While the chicken simmers, steam the
mangetout and beans for a couple of
mins. Serve the curry in bowls with some
of the veg piled on top (serve the rest
separately) along with the spring onions
and the rest of the coriander leaves.
Serve with a bowl of Thai fragrant rice
and lime wedges for squeezing over.