INGREDIENTS:

Green curry paste8-10 green chillies20 gm lemon grass15 gm onions10 gm garlic10 gm Kha ginger50 gm coriander roots5 gm cumin5 gm coriander seeds2 macroot leaves-chopped10 gm shrimp pastesalt to tasteChicken green curry100 gm chicken breast cubes10 gm sugar4 pea brinjal5 bird chillies15 gm basil1 macroot leaves10 ml oil150 ml coconut milk

DIRECTIONS:

For the green curry paste, grind all ingredients together to a fine paste.For the chicken, heat the oil and saut?reen curry paste. Add diced boneless chicken breast and cook further.Add coconut milk, sugar, bird chillies, salt and macaroot leaves and simmer till the chicken is tender.Finally add the sweet basil leaves.Serve with rice.

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