Thai Green Chicken Curry

3-6 chillies (to taste)
1 small onion
1 bunch washed and drained coriander
2 tsp chopped or minced garlic
1 tsp chopped lemongrass
1 tsp chopped or minced galangal
1 tsp dried shrimp paste
1 tsp salt
1/2 tsp kaffir lime rind (or sometimes a little juice as well)
1/4 tsp peppercorns
1 tablespoon peanut oil

250ml coconut milk (usually equivalent to one can, but have a second can on hand if you like more sauce)
1 tablespoon fish sauce
1 tablespoon palm sugar
20 thai sweet basil leaves
3 kaffir lime leaves

1 tablespoon peanut oil
500 - 700g diced chicken

Blend chillies through to peppercorns. Set aside. Heat wok or deep saucepan and add remaining oil. Add blended mix and fry until oil comes through to the surface of the paste. Add diced chicken and fry until cooked. Add coconut milk through to palm sugar and stir. Set to simmer, add kaffir lime leaves. Simmer until sauce is slightly thickened and reduced. Add basil leaves just prior to serving.

Serve with rice.