Remove seeds from the peppers. Make the peppers, garlic and nuts into a smooth paste using a pestle and mortar or food processor. Heat oil in wok and fry the paste dry in about 10 min. Add bruised lemon grass and lime & curry leaves and fry for a further minute. Transfer to a sauce pan, add chicken and coconutmilk and boil covered for about 30 min. Remove lid and boil for a further 15 min. until chicken is done and sauce thickens. Add salt to taste. Serve hot.