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Blend the garlic, ginger, shallots, green chillis, coriander/cilantro, salt, cumin, lime juice, and fish sauce (if using) until it turns into a paste. You may need to add a little water for it to blend properly.
Mix the 300g of raw chicken breast (cut into cubes) with 2 tbsps of the green curry paste made earlier.
Heat 1 tsp of olive oil on high heat and cook the chicken for 5 mins, then set aside.
Add the rest of the green curry paste and toast for 1 min.
Add 300ml of light coconut milk and stir gently, then simmer for 5 mins.
Add the cooked chicken back in along with the green onion and red pepper, then simmer for another 5 mins.
Serve with 140g of cooked Jasmine rice per serving.