Place a large saucepan over a medium heat Add coconut oil into the saucepan Heat over a medium heat until hot
Add shallots, garlic, ginger and chillies into the saucepan Fry over a medium heat for 5 minutes, stirring occasionally
Add coriander, lemongrass stalks and kaffir lime leaves into the saucepan Fry over a medium heat for 5 minutes, stirring occasionally
Add coriander seeds, cumin seeds and black peppercorns into the saucepan Fry over a medium heat for 2 minutes, stirring constantly
Add coconut milk, fish sauce and brown sugar into the saucepan Simmer over a low heat for 45 minutes, stirring occasionally Remove from the heat and let cool for 10 minutes
Place a large wok over a high heat Add coconut oil into the wok Heat over a high heat until hot
Add chicken into the wok Cook for 5 minutes until browned, stirring occasionally Season with fine sea salt Remove from the heat and set aside
Fit the Fine Milling Disc, coarse side up, to the Food Mill attachment Attach the 7L Mixer bowl to the machine Assemble the Food Mill attachment to the machine, fit the Paddle Tool Working in batches, pass some of the sauce on speed 1 through the attachment Repeat the same process with the remaining sauce
Transfer the sauce to the wok with the chicken Discard any solids left in the Food Mill attachment Place the wok over a medium heat Heat until simmering Add green beans and baby corn into the wok Simmer for 10 minutes until the chicken and vegetables are cooked through
Remove the wok from the heat Add lime juice into the wok Stir to combine Season with fine sea salt
Serve Serve with white rice Garnish with red chilli