Start by preparing the green curry paste. In a mixer grinder, add 1 green chilli, 1/2 tablespoon of chopped lemongrass, 1/2 tablespoon of chopped galangal, 1-2 cloves of garlic, 1/2 small onion, a small handful of fresh coriander leaves, 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of coriander seeds. Grind all these ingredients into a smooth paste using a little water.
Heat 1 tablespoon of oil in a pan over medium heat. Add the prepared green curry paste and sauté for 2-3 minutes until the raw smell disappears.
Add 250 grams of boneless chicken pieces to the pan and stir well to coat the chicken with the curry paste. Cook for about 10 minutes until the chicken is half cooked.
Pour in 200 ml of coconut milk to the pan and stir well. Add 1/2 tablespoon of fish sauce, 1/2 tablespoon of sugar, and salt to taste. Mix well and let it simmer for about 15 minutes.
Add 1/2 cup of chopped vegetables like bell peppers, baby corn, and peas. Cook for another 10 minutes until the vegetables are tender and the chicken is fully cooked.
Finally, add a small handful of fresh basil leaves and give it a good stir. Turn off the heat and serve the Thai Green Curry with Chicken hot with steamed rice.