Preheat the oven to 180°C.

Roughly chop the shallots, lemongrass, chillies, garlic, ginger and half the coriander (stalks and all), then add everything to a food processor along with the grated zest of 1 of the limes and the coconut oil. Blitz to a rough purée. Set this curry paste aside.

Place a large roasting tray over a medium heat on the hob. Add the chicken legs to the tray, skin-side down, and cook for 5 mins until they are deeply crispy and the fat has rendered out. Remove from the tray and set aside.

Add the green curry paste to the tray and cook for 3 mins until fragrant. Tip in the coconut milk and chicken stock, then bring to a simmer. Return the chicken legs to the pan, then pop in the oven for 40 mins.

After 40 mins, remove the tray from the oven and stir in the cooked brown rice and veg, then return to the oven for another 5 mins. Meanwhile, cut both limes into wedges, thinly slice the red chilli and roughly chop the rest of the coriander (stalks and all).

Add the brown sugar and fish sauce to the curry and stir to combine, then season to taste with salt. Scatter over the coriander and red chillies, and squeeze over your lime juice. Serve and enjoy.