1 Prepare the green-curry paste:
Remove the outer leaves of the lemon grass stems and finely chop the soft inner part. Place in a food processor, along with all the other ingredients. Pulse everything to form a coarse paste. Place this in a jar or plastic container that seals properly and refrigerate until required.
2 Prepare the chicken curry: Cut the chicken into bite-sized cubes. Heat the oil in a saucepan and quickly seal half the cubes until golden-brown all over. Do the same with the other half, remove and then fry the mushrooms in the same saucepan.
3. Add the coconut milk, stock and lime leaves to the mushrooms. Also add 60ml green-curry paste, as well as the fish sauce, peppercorns and half the basil and coriander. Bring the sauce to the boil, then reduce the heat and allow to simmer for 10 minutes, stirring occasionally.
4. Add the chicken cubes to the curry sauce. Stir in another 15ml green-curry paste. Heat until warmed through and remove the saucepan from the heat. Stir in the remaining herbs and serve with basmati rice.