Ingredients for the curry paste
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp each shrimp paste and salt
4 garlic cloves, chopped
5cm piece fresh galangal, chopped (or fresh ginger)
1 tbsp sugar
1 lemongrass stalk, outer layer discarded and finely chopped
5 green apache chillies, deseeded and chopped,
A large bunch of fresh coriander, roots and stalks washed and chopped
6 fresh kaffir lime leaves (if not available use the zest and juice of an ordinary lime)
1. Dry-fry 1 teaspoon cumin seeds and 2 teaspoons coriander seeds in a small non-stick frying pan until aromatic.
2. Transfer the seeds to a food processor along with all the other ingredients and whizz together to make a smooth green paste.
3. Excess paste will keep in a sealed container in the fridge for up to 4 weeks.
Ingredients for the curry
3 large or 4 small chicken breasts
400ml can coconut milk
3 courgettes, thickly sliced
250g shelled fresh broad beans, skins removed
250g asparagus, halved
10 fresh basil leaves
1. Warm some oil in a large pan over a low heat. Add 40g curry paste and the chicken pieces and fry for a few minutes until the chicken is sealed and starting to brown in colour. Add the coconut milk, boil, then simmer for 5 minutes.
2. Toss the courgettes in oil, season, and fry on a hot griddle for 2 minutes each side. Add to the curry and cook for 6 minutes. Add the asparagus and broad beans and cook for 3-4 minutes, then stir in the basil. Serve with jasmine rice and lime wedges to squeeze over.