For the green curry paste:

- 1/2 tsp coriander seeds
- 1 tsp shrimp paste
- 1/2 tsp cumin seeds
- 3 small green thai chilies, fresh
- 3 small shallots
- 1 inch galangal, minced
- 3 small garlic cloves, minced
- 2 kaffir lime leaves, minced
- 1 bunch of fresh coriander leaves
- 1 fresh lemon grass stem
- 2 tbsp wok oil
- 100 ml coconut cream
- 150 ml coconut milk
- 100 ml water


For the chicken:

- one cubed chicken breast or two boneless chicken thighs
- a few kaffir lime leaves
- 1 tbsp fish sauce
- sliced spring onions

Options: try adding some shrimp, green beans or some snow peas when you cook the chicken.

Roast the coriander seeds and cumin seeds in a dry pan on medium heat for a couple of minutes. Move the spices around in the pan constantly to roast while avoiding burning.

Bled the warm spices immediately with the shrimp paste for a few seconds in the blender. Then add the chilies, shallots, galangal, garlic, lime leaves and coriander leaves. Blend into a smooth paste.

Add the oil to your medium-hot wok. Add the curry paste and mix until the complex aromas hit your nose. Add the coconut cream and coconut milk. Add the water. Stir well.

Add the chicken pieces and simmer uncovered for 15 minutes, along with the lime leaves.

Add the fish sauce, stir, and serve garnished with some spring onions along with a bowl of white rice.