Thai Green Chicken Curry

Name: Thai Green Chicken Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 3-6 green chillies ((depending on how spicy you like it - you could reduce further to 1 or 2 and remove the seeds for less heat)); 6 spring onions (scallions) (roughly chopped); 2 lemongrass stalks (, outer leaves remove, inner stalk roughly chopped (replace with 2 tsp lemon grass paste if preferred)); 1 thumb-sized piece ginger (peeled and roughly chopped (replace with 2 tsp ginger paste if preferred)); 4 cloves garlic (peeled and roughly chopped); 6 kaffir lime leaves; zest and juice of 1 lime; 1/2 tsp salt; 1/4 tsp white pepper; 1/2 tbsp cumin; 1 tbsp ground coriander; 1 tsp shrimp paste ((check for gluten free if needed)); 2 tsp fish sauce; 1 large bunch coriander (cilantro) (stalks too); 2 tbsp olive oil; 4 chicken breasts (cut into bite-size chunks); 4 heaped tbsp homemade Thai Green Curry Paste ((see above)); 1 chicken stock cube (, crumbled (use bouillon for gluten free)); 14 oz (400ml) tin full fat coconut milk; 1 bunch of broccoli (broken into small florets); 1 cup (150g) sugar snap peas/snowpeas; 1/2 cup bamboo shoots ((from a tin, drained)); 1 tsp light brown sugar; Boiled rice; Thai basil leaves; freshly chopped red chillies