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