Prepare your chilli paste by adding lemongrass, chillies, ginger, coriander, garlic-infused oil, ground cumin and the juice of 1 lime to a food processor. Blend into a smooth paste.
Add a little oil to a large pan and add the chicken. Fry for a few minutes before adding the Thai green curry paste, chicken stock and coconut milk.
Simmer on a medium heat for 15-20 minutes until the liquid reduces and the chicken is cooked.
Serve with a portion of Thai Jasmine rice (place this into a teacup, press it down with a spoon then invert onto the plate), decorate with chopped coriander, fresh slices of red chilli and a quarter of a lime.