Nigel Slaters Thai green curry

Ingredients

• 4 lemongrass stalks, tougher outer leaves discarded
• 6 medium-hot green chillies, seeded and chopped
• 3 cloves garlic, peeled and crushed
• 5cm/2in piece of galangal or ginger, peeled and chopped
• 2 shallots, peeled and finely chopped
• 4 tbsp chopped fresh coriander
• 1 tsp ground cumin
• 1 tsp chopped lime zest
• 1 tbsp nam pla (Thai fish sauce)
• ½ tsp ground black peppercorns
• 750g/1lb 10oz free-range chicken breasts or thighs, bones removed
• 3 tbsp groundnut oil
• 200g/7oz chestnut mushrooms, quartered
• 400ml/14fl oz tin coconut milk
• 400ml/14 fl oz homemade or ready-made chicken stock
• 8 lime leaves
• 1 tbsp nam pla (Thai fish sauce)
• 1 tbsp bottled green peppercorns, drained
• leaves from a large bunch (about 20g/0.7oz) basil, shredded
• 15g/½oz fresh coriander (leaves and stalks,) roughly chopped

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