Step 1

To make the green curry paste, place the chilli, fresh coriander, galangal, eschalot, garlic, lemon grass, lime rind, shrimp paste, ground coriander, pepper, cumin, turmeric, nutmeg and salt in the bowl of a food processor and process until finely chopped and well combined.

Step 2

Place the coconut cream in a wok over medium-high heat. Bring to the boil and cook, stirring occasionally, for 5 minutes or until it almost separates. Add the curry paste and cook, stirring, for 2 minutes or until aromatic. Add the chicken, lime leaves and coconut milk and stir to combine. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until the chicken is cooked through and the sauce thickens slightly. Add the beans and baby corn and cook, stirring, for 2 minutes or until the beans are bright green and tender crisp. Remove from heat.

Step 3

Add the fish sauce, palm sugar, half the basil and half the coriander to the curry mixture and stir until well combined.

Step 4

Spoon the chicken green curry among serving bowls. Top with the remaining basil and coriander and serve with steamed rice, if desired.