For the Curry:
Place a large, deep skillet over medium heat and coat with the oil.
Stir fry the chicken pieces in a little bit of salt, red chillie flakes and garlic salt to lightly brown them.
Keep aside. In the same oil, Saute the onion and green,red and yellow peppers for 3 minutes to soften.
Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the
Add the lemongrass, ginger, curry paste and 2 lime leaves to the skillet and stir for 2 minutes.
Pour in the coconut milk and chicken broth.
Lay the chicken pieces in the mixture to poach; add a pinch of salt.
Stir together and simmer over low heat for 10 to 15 minutes.
Squeeze in the lime juice and shower with basil,cilantro and the remaining one lime leaf; serve in
dinner bowls with lime wedges.
For the Thai Green Curry Paste:
Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant.
Put the seeds in a clean grinder or spice mill and buzz the spices to a powder.
Put the spice blend and remaining ingredients in a food processor, and pulse to combine.
Pour in the water to help grind everything down into a paste.
Whack the shrimp paste in foil. Place it in a hot oven for 5 mins or on a dry wok of 2 mins.
Pound all the ingredients first, then add the shrimp paste and blitz till the paste is smooth.
Traditionally, a mortar and pestle is used...It took me almost 20 minutes to make a smooth paste using the mortar. So, you can use the processor when you don't have enough time.