Thai green chicken curry

INGREDIENTS

• 1 stalk lemongrass , thinly sliced
• 1 tbsp lime juice
• 1 tsp whole peppercorns
• 1 tsp coriander seeds
• ½ tsp cumin seeds
• 6 green bird's-eye chillies , trimmed and halved
• 4 garlic cloves , peeled
• 5 shallots (use Thai if possible)
• 3cm piece galangal or ginger, peeled and sliced
• 1 rounded tsp shredded kaffir lime peel (if you can get it)
• 2 tbsp chopped coriander stalks
• 1 tbsp chopped coriander leaves
• 1 level tsp shrimp paste
• 2 tbsp vegetable or sunflower oil
• 2 x 400g cans coconut milk
• 2 heaped tbsp green curry paste
• 500g skinless, boneless chicken breasts , cut into thin strips
• 100ml chicken stock , plus extra if necessary
• 1-2 tbsp fish sauce
• 2 tsp palm sugar (or light muscovado)
• 4 kaffir lime leaves
• 50g fine green beans , halved
• 100g baby aubergines , diced (or Thai pea aubergines)
• handful Thai basil , shredded
• coriander leaves
• 1 red chilli , thinly sliced
• 1 spring onion , shredded and left to curl in ice cold water
• lime wedges
• Thai fragrant rice