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)); 400 ml (14 oz) tin full-fat coconut milk; 1 bunch of broccoli (broken into small florets); 150 g (1 cup) 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