Step 1

Dry-fry the peppercorns, coriander seeds, cumin seeds and shrimp paste wrapped in foil in a frying pan over medium–high heat for 2–3 minutes, or until fragrant. Allow to cool. Using a mortar with a pestle, or a spice grinder, crush or grind the peppercorns, coriander and cumin to a powder.

Step 2

Put the shrimp paste and ground spices with the remaining curry paste ingredients in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste.

Step 3

Put the thick coconut cream from the top of the tins in a saucepan, bring to a rapid simmer over medium heat, stirring occasionally, and cook for 5–10 minutes, or until the mixture 'splits' (the oil starts to separate).

Step 4

Add 4 tablespoons of the made green curry paste, then simmer for 15 minutes, or until fragrant. Add the palm sugar, fish sauce and makrut leaves to the pan.

Step 5

Stir in the remaining coconut cream and the chicken, bamboo shoots and beans, and simmer for 15 minutes, or until the chicken is tender. Stir in the Thai basil and serve.