Lighter massaman chicken curry - Good Food Middle East

Ingredients

• 1 tbsp coriander seed
• 2 tsp cumin seeds
• seeds from 5 cardamom pods
• 3 cloves
• ½ tsp crushed dried chilli
• 2 tsp rapeseed oil
• 100g shallots, finely chopped
• 3 garlic cloves, finely chopped
• 2½ cm piece ginger, finely grated
• 1 plump lemongrass stalk, tough ends and outside layer removed, finely chopped
• 4 tbsp light coconut milk (from the can, below)
• ¼ tsp ground black pepper
• 25g unsalted, unroasted peanuts
• 140g small shallots (6-7), halved
• 1 cinnamon stick, broken in half
• 400ml can light coconut milk
• 500g skinless, boneless chicken breasts, cut into bite-sized pieces
• 200g sweet potatoes, cut into 2½ cm chunks
• 175g green beans, stem ends trimmed
• 1 tbsp fish sauce
• 2 tsp tamarind paste
• 75ml chicken stock
• coriander or Thai basil leaves (or both), to garnish
• a small handful of peanuts, to garnish