Thai green curry with chicken

Method

1. Mix all the curry paste ingredients in a blender or food processor and then blitz into a thick paste. The chilli count has been reduced, so feel free to add more to taste.
2. To make the curry, first place the tins of coconut milk on a work surface, upside down. Then open them and inside you will see the whole thing has separated into thick cream and thin watery milk. Divide these by pouring the milk into one bowl and the cream into another.
3. Next place a dry wok on a very high heat and then as soon as it becomes really hot, add three-quarters of the coconut cream.
4. Fry it, stirring all the time.
5. Add the curry paste and three-quarters of the coconut milk, a little at a time, keeping the heat high and letting it reduce down slightly.
6. Stay with it and keep stirring to prevent it sticking.
7. Then add the Thai fish sauce and palm sugar. Stir these in and then add the chicken pieces and the peppercorns. Stir again and simmer everything for about 4-5 minutes until the chicken is heated through.
8. Then just before serving, place the lime leaves one on top of the other, roll them up tightly and slice them into very fine shreds. Then add them along with the red chilli and torn basil leaves.
9. Serve with Thai fragrant rice.