Green Chicken Curry

Ingredients
1 breast and 3 thigh fillets of chicken
300ml tin coconut milk
2 tbsp peanut oil
1/2 onion, very finely chopped
6 green shallots, chopped
1 stalk lemon grass
1 clove garlic
2 tspn green curry paste
2cm piece fresh ginger
2 kaffir lime leaves
1 can straw mushrooms, with half the juice from the tin
3 small branches fresh green peppercorns
50ml Thai fish sauce
2 red chillies

Garnish
1 cup fresh coriander
5 tbsp peanuts1/2 small cucumber, diced

Method
Slice the chicken into bite-sized pieces
Do not shake the coconut milk, instead carefully spoon 2 tbsp of the the thicker part into the bottom of a saucepan and heat along with 2 tbsp peanut oil.
Saute the onion, lemon grass and garlic for a minute, then stir in curry paste.
Add the ginger, lime leaves and then the straw mushrooms, cover with remaining coconut milk and half can of mushroom brine.
Simmer 3-4 minutes, then season to taste with the fish sauce.
Stir in the peppercorns and shredded chillies and simmer just below boiling point until chicken is cooked (about 8 mins).
Spoon over cooked rice in wide soup bowls and top with garnish.