Roughly chop the lemon grass. Peel the garlic, galangal and shallots and roughly chop. Shred the lime leaves and roughly chop the coriander stalk. Keep the coriander leaves to stir into the curry once cooked. Roughly chop the chillies.
Using a food processor or pestle and mortar make a paste by blitzing or pounding the prepared ingredients with the shrimp paste, ground cumin and coriander seeds until you have a rough paste.
Cut the chicken breasts into small pieces.
Top and tail the beans and cut in half on an angle. Cut the spring onions and green peppers into strips. Carefully chop the coriander leaves.
Heat the peanut oil in a wok until hot. Add the diced chicken and cook for a few minutes until browned on each side. Stir in the curry paste, cook for a minute and then add the coconut milk. Reduce the heat and simmer for 10 minutes. Once the chicken is cooked through add the beans, peppers and cook for a further 5 minutes. Finish by adding a generous squeeze of lime juice, the fish sauce and chopped coriander leaves.
Rinse the rice under cold water until it runs clear. Add the water and salt, bring to the boil and cook for 5 minutes. Reduce the heat and simmer for 5 minutes. Remove from the heat, cover with cling film and allow to steam for 10 minutes.
Place rice in a bowl, top with the chicken curry and garnish with some chopped spring onions.
«Make more paste than you need and store in an airtight jar covered with a little oil, it will last for weeks and improve in flavour.»