Thai Green Chicken Curry

• 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)

1. 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.
2. Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.
3. 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.
4. 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.

coriander leaves, stalk lemongrass, fish sauce, green chilies, sesame oil, olive oil, curry, coconut milk, chicken thighs, eggs, rice, coriander

Taken from www.food.com/recipe/thai-green-chicken-curry-361491 (may not work)