Thai Green Curry

Green Paste:
5-6 shallots (or onion)
6 lemon grass ends, peel off outer layers, split in
half, cut up
2-3 cloves garlic
1 tablespoon ginger root cut roughly
lime skin peel
4-5 chillies deseed and cut
6-8 kaffir lime leaves cut up
3-4 handfuls coriander
2 handfuls fresh basil
1 tablespoons coriander seeds cracked up

Put all tough things in food processor with cutting blade, pinch salt and pepper, blend, add coriander seeds, lime
juice and herbs, and 2 tablespoons oil. Blend/chop up.
Chicken curry:
Cut up skinless breast in big slices. Marinate 20min 2 hrs in 1-2 tablespoons of above green paste. Heat oil and
cook chicken to sear 2-3 minutes. Add paste and cook 30 seconds. Add coconut milk (can), stir and simmer 12-13
min until tender. Ad garnish of coriander leaves, coconut slices or nuts if wish.