Foryoueats: Thai Green Curry

Ingredients

• For the green curry paste:
• 2 teaspoons cumin seeds, lightly toasted
• 2 teaspoons coriander seeds, lightly toasted
• 2 medium mild green chiles, seeded and chopped
• 1 medium shallot, chopped
• (3-inch) piece ginger, peeled and chopped
• 2 cloves garlic
• Zest of 1 lime
• 4 freshmakrut lime leaves, torn
• 1 (5-inch) piece lemongrass, pale yellow portion only, chopped
• 1 bunch cilantro stems (reserve the leaves for the curry)
• 1 teaspoon fish sauce
• For the chicken curry:
• 1 pound boneless, skinless chicken thighs
• 1/2 teaspoon kosher salt
• 1 tablespoon coconut oil
• 1 shallot, thinly sliced
• 1 (13.5-ounce) can whole coconut milk, shaken
• 1 medium bell pepper, cut into strips (or use a mix of colors as I did here)
• 1/2 pound green beans, ends trimmed
• 1/4 cup chopped Thai basil leaves, plus whole leaves for garnish
• 1/4 cup chopped cilantro leaves
• 4 large lime wedges, to serve
• Cooked white or brown rice, to serve, optional