1. In a blender, combine green chillies, spring onions, lemongrass paste, ginger, garlic, kaffir lime leaves, lime zest and juice, salt, white pepper, cumin, ground coriander, shrimp paste, and fish sauce.
2. Blend until smooth, adding coriander and blending again until fully combined.

1. Heat sunflower oil in a large frying pan over medium-high heat.
2. Add chicken pieces and sauté for 5-6 mins until cooked through.
3. Stir in 4 heaped tbsp of the prepared curry paste and cook for 2-3 mins.
4. Crumble in the chicken stock cube, pour in coconut milk, and heat until hot but not boiling.
5. Add broccoli, sugar snap peas, and bamboo shoots, cooking for a few more mins until vegetables are tender-crisp.
6. Stir in light brown sugar.

Serve the curry over cooked rice, garnished with Thai basil leaves and freshly chopped red chillies.