Thai Chicken Green Curry with Coconut Milk

PREPARATION

1. Heat a heavy-based frying pan and toast coriander, cumin seeds, and peppercorns.
2. Add the toasted spices to a food processor with the remaining ingredients, except for the meat.
3. Process until a fine paste is formed.
4. Use half of the paste to marinate the chicken thighs for at least 30 minutes.
5. In the same pan, heat the coconut oil and fry the marinated chicken with 1 tbsp of the paste until browned on both sides.
6. Add coconut milk and water to the pan, then simmer until the sauce thickens and the chicken is fully cooked.
7. Transfer the dish to a serving plate and garnish with chopped fresh coriander.