Thai Red Curry Chicken

For the paste

• 1 lemongrass stalk white part only, finely sliced
• 5 dried red chili
• 1 tsp ginger minced or galangal
• 1 kaffir lime leaf
• 4 coriander stems washed and chopped; keep leaves for garnish
• 3 garlic cloves, chopped
• 2 shallot chopped
• 1/2 tsp white pepper
• 1 tsp shrimp paste
• 1/2 tsp cumin ground
• 1/2 tsp ground coriander
• 2 tbsp paprika

For the curry

• 1 chicken breast cooked, cut into small pieces
• 3 tbsp peanut oil
• 200g broccoli fresh mixed vegetables, etc
• 200g carrot
• 200g corn
• 1 coconut milk 400g can
• 1 tsp salt
• 2 tbsp fish sauce
• 1/2 tsp sugar