small handful of Thai basil leaves
3–4 long green chillies (finger chillies), chopped
40²µ/1½´Ç³ú fresh coriander (leaves and stalks), chopped
2 tsp finely grated garlic
2 tsp finely grated ginger
2 tbsp very finely chopped lemongrass stalks
1 lime, finely grated zest and juice
2 pak choi, roughly chopped
1 red pepper, deseeded and roughly chopped
1 large red onion, roughly chopped
250g/9oz shiitake mushrooms, trimmed
4 spring onions, chopped
400ml/14fl oz light coconut milk
85g/3oz jasmine rice
1 tsp ground cumin
2 tsp fish sauce
2 tbsp light soy sauce
1 tbsp vegetable or coconut oil
1 tsp vegetable oil
400g/14 oz boneless, skinless chicken thighs, cut into bite-size pieces
6 makrut lime leaves, thinly sliced