Chicken with green curry

Ingredients:

• 700 g skinless and boneless chicken breasts, cut into 2.5 cm strips
• 450 g frozen vegetable mix (with carrots, peas)
• 3/4 cup chicken broth
• 3 cups (2 x 380g cans) unsweetened coconut milk
• 2 tablespoons of vegetable oil
• 1 medium onion, cut into 8 wedges
• 1 green bell pepper, cut into 8 wedges
• 1 stem lemongrass (only the white part of the stem)
• 1 tbsp coarsely chopped fresh ginger
• 3 tablespoons Thai green curry paste (see recipe below)
• 2 kaffir lime leaves
• Sea salt
• Juice of 1 lime
• Fresh Thai basil leaves
• Fresh coriander leaves
• Lime wedges for garnish

Thai Green Curry Paste:

• 2 tablespoons coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp whole black peppercorns
• 8 fresh green Thai chili peppers
• 2 coarsely chopped shallots
• 4 crushed cloves of garlic
• A small handful of fresh cilantro sprigs
• A 5cm long piece of galangal, peeled and coarsely chopped.
• 2 lemongrass stalks, coarsely chopped (white parts only)
• 2 kaffir lime leaves (torn)
• 2 tsp dried shrimp paste
• 1/2 cup water

Preparation:

1. Place a large, deep frying pan over medium heat and add oil. Saute the onion and green chili for 3 minutes, until soft. Cut the lemongrass in half and pat it with the flat side of a knife to release the aroma.
2. Place the lemongrass, ginger, curry paste, and lime leaves in a skillet. Cook, stirring, for 2 minutes. Pour in the coconut milk and chicken broth. Add the chicken pieces, frozen vegetables, and a pinch of salt. Stir and simmer over low heat for 10-15 minutes. Squeeze the lime juice and sprinkle with basil and cilantro. Serve in deep bowls with rice, garnished with lime wedges.
   
   Thai Green Curry Paste: In a small, dry frying pan, heat the coriander seeds, cumin seeds, and black pepper for 2 minutes until fragrant. Place the seeds in a clean coffee grinder or spice grinder and grind into a powder.
   
   Place the chopped spices and remaining ingredients in a food processor and pulse. Add water to form a paste.