Step 1

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

Step 2

Place the coconut cream in a wok over high heat and bring to the boil. Cook, stirring, for 5 minutes or until coconut cream just separates. Add the curry paste and stir to combine. Cook for 1 minute or until aromatic. Add the chicken, coconut milk and 6 lime leaves. Reduce heat to low and cook, stirring occasionally, for 10-12 minutes or until chicken is cooked through.

Step 3

Add the bamboo shoots, water chestnuts, snow peas and asparagus and cook for 2 minutes or until peas are bright green and tender crisp. Remove from heat. Add fish sauce, sugar and peppercorns and stir to combine. Taste and season with lime juice, if desired. Add half the coriander.

Step 4

Finely shred the remaining lime leaves. Spoon the curry between serving bowls. Sprinkle with lime leaves and remaining coriander. Serve immediately with steamed rice, if desired.