Thai Green Chicken Curry

Dry fry 0.5tsp coriander seeds with 0.5tsp ground cummin
Blend with large handful fresh coriander, 2 fresh green chillis, 6 spring onions, 2cm root ginger (minced), 2 cloves garlic, 1tsp minced lemon grass, juice of a lime
Fry the resulting paste over medium heat for a couple of minutes then add 250 ml coconut milk and upto 120 ml water (depending on how thick you want the sauce.

Add chicken (either 4 chicken thighs boned or 3 chicken breast fillets - cut into bits) and 200 g green beans, halved.

Cook for 20 minutes/until chicken is cooked through.