Thai Green Chicken Curry - cooking recipe

Ingredients

3 ounces coriander leaves
1 stalk lemongrass, white part only, chopped
1 tablespoon fish sauce
2 green chilies
2 teaspoons sesame oil
2 tablespoons olive oil
6 curry leaves
1 2/3 cups coconut milk
1 lb boneless skinless chicken thighs, cut into thick strips
3 hard-boiled eggs, cut into quarters
rice or noodles, to serve
coriander leaves (to garnish)

Preparation

In a food processor, add the coriander, lemon grass, fish sauce, chilies and sesame oil. Process for 3 minutes or until the mixture forms a smooth paste.
Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.
Add the coconut milk and 1 cup water; simmer gently for 10 minutes, add chicken and simmer for an additional 10 minutes or until tender.
Stir in the egg and cook for 3 to 4 minutes or until heated through. Spoon onto a bed of steamed rice or noodles and garnish with the coriander leaves.