600 gm chicken, boneless, 1 inch pieces
2 tbsp oil
3 cups chicken stock
Salt to taste
3-4 Kaffir lime leaves
¾ cup fresh coconut milk, thick
6-8 basil leaves, hand torn
2 fresh red chillies, sliced diagonally
For green curry paste
4-5 green chillies
3 small onions
6-8 cloves garlic
1 inch piece galangal
2 stalks lemon grass
3 tbsp coriander roots, chopped
2 tsp coriander seeds
2 tsp cumin seeds
¼ tsp lemon rind
1 tbsp lemon juice
6-8 basil leaves
1½ tbsp fish sauce (Nampla)

For the green curry paste grind together green chillies, small onions, garlic, galangal, lemon grass, coriander roots, coriander seeds, cumin seeds, lemon rind, lemon juice, basil leaves, fish sauce and little water to a fine paste.
Heat oil in a pan. Add the ground paste and sauté for three to four minutes. Add chicken pieces. Mix and sauté for three to four minutes.
Add stock and bring to a boil. Add salt, hand torn lime leaves and cook for nearly 10 minutes.
Add coconut milk and bring to a boil. Add hand torn basil leaves, sliced fresh red chillies and take off the heat.
Serve hot with steamed rice.