CURRY PASTE
4 stalks of fresh lemongrass, bottom 4 inches thinly sliced
6 jalapeños, seeded and coarsely chopped
3 garlic cloves, smashed
One 2-inch piece of peeled fresh ginger, thinly sliced
2 shallots, thinly sliced
1/4 cup chopped cilantro
1 teaspoon minced lime zest
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly ground pepper
1 tablespoon Thai fish sauce
1 tablespoon fresh lime juice
CURRY
3 tablespoons peanut oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips
1/2 pound shiitake mushrooms, stemmed, caps quartered
One 14-ounce can coconut milk
2 cups chicken stock or low-sodium broth
8 lime leaves or one-inch-wide strips of lime zest
1 tablespoon brined green peppercorns, drained
2 tablespoons Thai fish sauce
1 cup chopped cilantro
1/2 cup shredded basil
Steamed rice and lime wedges, for serving