Green Curry

Name: Green Curry
Cook time: 1 h
Total time: 1 h
Cuisine: Thai
Ingredients: 2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon white peppercorns; 2 medium (about 2 3/4 ounces total) shallots, chopped (about 1/2 cup); 1/2 cup chopped fresh cilantro leaves and tender stems (from 1 bunch); 1/4 cup water, plus more if needed; 1 (2-inch) piece fresh galangal (about 1 ounce), peeled and chopped (about 2 1/2 tablespoons); 2 (16-inch) stalks fresh lemongrass (about 4 ounces total), tender white inner bulbs only, thinly sliced (about 1/3 cup); 10 Thai basil leaves (about 1/16 ounce total), chopped (about 2 tablespoons); 10 (2 1/2-inch) fresh green Thai chiles (about 1 ounce total), unseeded and stemmed; 6 large garlic cloves; 1 teaspoon grated lime zest (from 1 medium [3-ounce] lime); 1 teaspoon shrimp paste (such as Pantai); 1 teaspoon kosher salt; 2 tablespoons vegetable oil; 4 to 5 Makrut lime leaves (about 1/16 ounce total), to taste, either whole or julienned; 1/2 cup Green Curry Paste; 1 (14-ounce) can coconut milk, well shaken and stirred; 2 tablespoons fish sauce; 1 tablespoon palm sugar or granulated sugar; 2 pounds boneless skinless chicken breasts (3 to 4 chicken breasts), thinly sliced; 1 large (9-ounce) zucchini, sliced into 1/4-inch half-moons (about 2 cups); 1/2 cup thinly sliced green bell pepper (from 1 medium [about 7-ounce] bell pepper); 1/2 cup loosely packed fresh Thai basil leaves (about 2/5 ounce), plus more for garnish; Kosher salt, to taste; Cooked white jasmine rice