For the Thai Green Curry paste (makes about 1 cup):
Heat a small saucepan over a medium heat. Add the peppercorns, coriander and cumin and toast the spices for 1--2 minutes or until fragrant. Place the toasted spices, salt, turmeric, lemon grass, garlic, shallots, coriander, ginger, chillies and oil in a food processor and pulse to a paste
For the curry:
Heat a large saucepan over a high heat. Add the oil and cook the curry paste for 2 minutes, or until fragrant.
Add the stock, coconut milk, anchovy and kaffir lime and cook over a medium-low heat for 5 minutes. Add the chicken and cook for 5 minutes.
Add the snake beans, corn, aubergine, sugar, fish sauce and lime juice and cook for 4—5 minutes. Scatter with basil leaves and chillies. Serve immediately with steamed rice.