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

Directions

• For the curry paste
• slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste
• pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish
• cover tightly (otherwise it will taint everything in the fridge) and refrigerate.
• For the curry
• cut the chicken into finger-thick strips.
• Warm the oil in a casserole and
• when hot and sizzling
• add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan.
• Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown
• adding more oil if needed.
• Pour in the coconut milk and stock
• then add the lime leaves
• four heaped tablespoons of the curry paste
• the fish sauce
• peppercorns and half of the chopped herbs. Bring to the boil
• then turn the heat down and simmer for 10 minutes
• stirring from time to time.
• Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes
• or until the chicken is cooked through. Stir in the last of the herbs and serve.