The ultimate makeover: Thai green chicken curry - Good Food Middle East

Ingredients

• 20g bunch coriander, stalks and leaves separated
• 2 shallots, finely chopped
• 1 lemongrass, finely chopped
• 2 garlic cloves, finely chopped
• 1cm piece fresh root ginger, finely chopped
• 3 small hot green chillies, finely chopped (include the seeds)
• 1 larger, mild-to-medium green chilli, finely chopped (include the seeds)
• small handful basil leaves
• ½ tsp each ground cumin and coriander
• ¼ tsp black pepper
• 1 tsp crumbled freeze-dried kaffir lime leaves
• 1 tbsp lime juice
• 1 tsp sunflower oil
• 1 tbsp sunflower oil
• 400ml/14fl oz can reduced-fat coconut milk
• 3 boneless, skinless chicken breasts (450g/1lb total weight), cut into bite-size pieces
• 2 tsp fish sauce
• ½ tsp granulated palm or light muscovado sugar
• 4 freeze-dried lime leaves
• 100g mange tout, thinly sliced lengthways
• 100g green beans, halved lengthways
• 2 spring onions, finely shredded
• 250g Thai fragrant rice, cooked
• lime wedges