The ultimate Thai green curry

Ingredients

For the curry paste

• 1 tsp cumin seeds
• 1 tsp Thai shrimp paste (available from larger supermarkets)
• 4 garlic cloves, chopped
• 5cm piece fresh galangal (from larger supermarkets), peeled and chopped – or use fresh ginger
• 1 tbsp palm sugar (from larger supermarkets) – or use soft, brown sugar
• 1 lemongrass stalk, trimmed, tough outer layer discarded and stem finely chopped
• 5 medium green chillies, deseeded and chopped (use fewer if you don’t like your curries too hot)
• Bunch fresh coriander stalks (use the chopped leaves in the curry)

For the curry

• 2 tbsp vegetable oil
• 500g boneless, skinless free-range chicken thighs, cut into chunks
• Large knob fresh ginger, finely chopped
• 100g creamed coconut, dissolved in 450ml boiling water
• 2 tsp soy sauce
• 2 tsp fish sauce
• Finely grated zest and juice 1 lime, plus wedges to serve
• 100g beansprouts
• 4 baby pak choi, halved lengthways
• 100g frozen green beans
• Fresh coriander leaves (see above)
• Thai sticky rice to serve