Peel and finely chop the onion, garlic and ginger. Chop the chilli and the lemongrass into small pieces. Zest and juice the lime. Finely slice the green pepper. Pick the leaves from the thai basil and coriander and roughly chop. Keep the stalks. Finely slice the spring onions.
Place the garlic, ginger, half of the onion and chilli, green pepper, shrimp paste, coriander stalks, the dry spices and the lemongrass in a blender. Blitz with the zest of the lime until you have a paste. Add a splash of the coconut milk if necessary to enable the mixture to puree.
Cut the chicken breast into cubes.
Rinse the rice under cold water and then place in a saucepan with 700ml water. Add the salt and lime leaves, bring to the boil, cover and lower the heat. Cook for 10-12 minutes until the rice is soft.
Heat a wok or saucepan and add a little peanut oil. Fry the onion until soft. Add the chicken pieces and cook until golden brown. Add the green curry mixture and cook for about 3 minutes before adding the coconut milk. Simmer until the chicken is cooked through. Once the chicken is cooked add the lime juice and the chopped coriander and thai basil. Season with fish sauce and add the remaining green chilli if needed.
Mix the spring onions through the rice and serve with curry.
«Replace the chicken with prawns or lamb to vary this dish.»