Malaysian Chicken Curry

Gordon's original recipe has fine green beans in it, but I didn't have any so left them out.  He adds 2 tablespoons of fish sauce but I'm thinking this has to be a mistake in the recipe, surely it would be salty and horrid?  I only used half a teaspoon and found this was enough - you can always add more if you like, but of course you can't remove it so beware!
Top Tip!  The paste should have a lemon grass stalk - trimmed and outer leaves removed but I didn't have one so I added a squeeze of lime juice to taste towards the end of cooking not to the paste.

To serve two you will need:

2 nice skinless chicken fillets - cubed
1 tablespoon groundnut or vegetable oil
2 medium onions - peeled and chopped into small dice
freshly ground black pepper
2 kaffir lime leaves - you can use dried, I did
1 cinnamon stick
2 star anise
200ml coconut milk
50ml chicken stock made from half a Knorr stock cube
2 teaspoons palm sugar (or soft brown sugar)
1 tablespoon light soy sauce
1 teaspoon of dark soy sauce
1/2 a teaspoon fish sauce - *you can always add more later if you think you need to

To serve:

a handful of coriander leaves - roughly torn

For the Curry Paste:

3 garlic cloves - peeled
2-3 long red chillies - trimmed and deseeded
3cm piece fresh root ginger - peeled
3 shallots - peeled
1 teaspoon ground turmeric
1-2 tablespoons groundnut or vegetable oil

How to do it:
First make the curry paste. Put the garlic, chillies, (lemon grass if using), ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
To make the curry, cut the chicken into bite-sized pieces. Heat the oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant.  Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
Season the chicken pieces with pepper.  Add to the pan and stir to coat them in the spice paste.  Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil.
Reduce the heat to a simmer and cook gently for 30–40 minutes until the chicken is tender.
Skim off any excess oil on the surface of the curry - By the way, I didn't have to do any to skimming.  
Taste and adjust the seasoning adding a squeeze of lime juice if you didn't add lemon grass. 
Remove the cinnamon stick and stair anise.  Scatter the coriander leaves over the curry and serve with some nice rice.