1 bunch fresh Thai basil, plus extra for serving
1 Thai finger aubergine or regular one, cut into small piecesÌý
1 x 225g tin bamboo shoots, drainedÌý
10Ìýgreen Thai chillies, chopped
1 green chilli, slicedÌý
1Ìý²ú³Ü²Ô³¦³ó coriander roots, choppedÌý
1 bunch fresh coriander, plus extra for serving
10 garlic cloves, chopped
2 tbspÌýfresh root ginger, grated
3–4 tbsp sliced lemongrass
1Ìýlime, zest and juice only
1–2 limes, in wedges, to squeezeÌý
4Ìýshallots, sliced
crisp fried shallots, to garnishÌý
200ml/7fl oz chicken stock
400ml/14fl oz coconut milkÌý
steamed jasmine rice
1 tbsp corianderÌýseeds
½ tbsp cuminÌýseeds
6 tbsp Thai fish sauceÌý
½ tsp peppercorns
1 tbspÌýsalt
2 tbsp vegetable oil
2 skinless chicken breasts, finely sliced
4 lime leavesÌý
4 tbsp palm sugarÌý