Thai Coconut Chicken Curry - cooking recipe

Ingredients

FOR THE CURRY PASTE
2 birdseye chilies
1 teaspoon fresh ginger, peeled and minced
3 garlic cloves
3 teaspoons coriander seeds
1 teaspoon cumin seed
1/2 teaspoon ground cinnamon
3/4 teaspoon ground turmeric
2 teaspoons coconut sugar crystals
1 teaspoon sea salt
TO MAKE THE CURRY
1 chicken, deboned and cut into pieces
13 1/2 oz cans coconut milk (1-2 as as needed)
2 lemongrass, stalks- pounded
1 sweet potato, on the smaller side. Peeled and diced
1/2 of a green bell pepper
1/2 of a red bell pepper
3 white carrots, thinly sliced (optional)
1/2 a large lime, juice of
1/2 cup Thai basil, loose packed, for garnish

Preparation

Pound or grind all paste ingredients until ground smooth using a spice grinder or, preferably, a granite mortar and pestle.
Place chicken pieces in an oiled baking dish and add the lemon grass stalks. Add the curry mix to the coconut milk and mix well well then add to dish. Cover and bake at 375 degrees for 20 minutes.
Remove dish from oven and add the potatoes, bell pepper. Stir well, then return to the oven and bake for an additional 30 minutes (or until chicken, potatoes and carrots are well cooked).
Remove from the oven. Stir and taste, adding more salt if not salty enough. If too salty for your taste, add a little more lime juice. Add additional fresh chilies if you prefer more spice. If it's too spicy, add a little more coconut milk. If too sour, add a little more coconut sugar.
Top with the Thai Basil and serve.