Start preparation for the paste by cutting the roots off the coriander, rinse clean to remove the grit and scrape or scrub off the skin. Chop finely and set aside. Save the leaves. Prepare the shrimp paste by placing on a sheet of aluminium foil, wrapping tightly, and roasting in a hot 220°C/200°C fan oven for 5 minutes or until aromatic. Toast the cumin and coriander seeds in a heavy based frying pan over medium heat until lightly toasted and fragrant. Remove and place in a high-speed blender with the coriander roots, shrimp paste, 3 tablespoons of coconut oil, chilis, galangal, lemongrass, turmeric, kaffir lime, shallots, garlic and pepper. Add 3 tablespoons boiling water. Blend on high for 5-10 minutes until a smooth paste is formed
Heat the remaining coconut oil in a large heavy based saucepan over medium heat. Add the paste and cook for 5-10 minutes until bubbling and fragrant. Add the coconut cream stir. Cook for 5-10 minutes until the oil starts to separate.
Add the palm sugar, cook for 2 minutes to caramelise. Add the fish sauce, stir through.
Add the chicken and cook for several minutes before adding the stock and coconut milk. Add the capsicum and broccoli and cook for 5 minutes. Spoon into a warmed serving bowl and garnish with basil and fried shallots and serve with steamed rice.
