How to Make It
In a food processor, combine all the ingredients and pulse to a paste.
In a large, heavy casserole, heat the peanut oil. Add half of the chicken and cook over high heat until browned all over, about 6 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken. Add the mushrooms to the casserole and cook over moderately high heat until softened and just beginning to brown, about 4 minutes. Add the coconut milk, stock, lime leaves, peppercorns, 1 tablespoon of the fish sauce, 1/2 cup of the cilantro, 1/4 cup of the basil and a heaping 1/4 cup of the curry paste. Bring to a boil and simmer over low heat for 10 minutes. Return the chicken and any accumulated juices to the casserole. Add 1 tablespoon of the curry paste and simmer for 5 minutes. (Reserve the remaining curry paste for another use.)
Just before serving, add the remaining 1 tablespoon fish sauce, 1/2 cup cilantro and 1/4 cup basil. Serve the chicken curry in deep bowls , with rice and lime wedges.