Thai Green Curry with Chicken

1 tablespoon light-flavoured oil

3 tablespoons green curry paste (see below)

125ml chicken stock or water

250ml coconut milk

1 anchovy, finely chopped

4 kaffir lime leaves, torn or 3 strips of lime peel

500g chicken breasts, cut into chunks

100g green (or snake) beans, cut into batons

handful fresh or canned baby corn

400 g Japanese or Thai aubergines, cut into chunks

1 tablespoon white sugar

2 tablespoons fish sauce

1 tablespoon lime juice

1 teaspoon white peppercorns

1 teaspoon coriander seeds

½ teaspoon cumin seeds

1 teaspoon sea salt

1 teaspoon ground turmeric

1 stalk lemon grass, chopped

6 garlic cloves, chopped

4 shallots or 1 small red onion, chopped

2 tablespoons coriander roots or stems, chopped

3cm piece ginger, peeled and chopped

4 green chillies, de-seeded and chopped

2 tablespoons light flavoured oil

Handful basil leaves

Steamed rice