Grind the coriander seeds and peppercorns in a food processor, spice grinder or using a mortar and pestle until finely ground. Add the chillies, ginger, coriander, garlic, spring onions and lemongrass and continue to grind to form a paste.
Heat the oil in a medium saucepan, add the curry paste and cook, stirring, for 3-4 minutes or until aromatic. Add the kaffir lime leaves and coconut cream and simmer for 10 minutes.
Add the chicken and 250 ml water to the sauce and bring to a simmer over medium-low heat. Simmer gently for 15-20 minutes or until the chicken is tender
Add the basil leaves and fish sauce to the curry and stir through. Serve with the steamed rice and lime wedges.