Ingredients for the Red Thai paste (You can use a store bought Red Thai paste also, just add a crushed Lemongrass and some lemon leaves for flavour).

2 shallots or 1 small onion, 
4-5 garlic cloves, 1 inch piece galangal (Thai Ginger), 
1 lemon grass stalk finely cut, 
2-3 Kaffir lime leaves finely cut, 
5-6 whole red chillies soaked in water for 10 mins, 
5-6 coriander roots and stalks, 
1 tbsp coriander powder, 1/2 tsp saltIngredients for the curry.

400 gms chicken - small thin slices so it cooks faster.
Some diced veggies - I used baby corn/capsicums/zuccini
1 tbsp Palm sugar or jaggery (make a paste with warm water)
1 Tin/400 ml coconut milk (or 3-4 Maggi small sachets mixed with water)

1 tbsp fish sauce, 1 tsp lime juice, Thai Basil leaves
1 tbsp Refined oil
Paste (as made above)

1. Grind all the paste ingredients with a splash of water.

2. Heat a thick bottomed pan and add the oil. Add the Thai paste, and stir fry for a couple mins, dont let it burn.

3. Now add the chicken, and a small bit of coconut milk (use the thicker part on top if using a tin) and let the chicken cook for few mins.

4. When chicken half-done, put the veggies and half the basil. Add some more coconut milk if getting dry. 

5. Once all looks cooked, put rest of coconut milk, palm sugar/jaggery, fish sauce, lime juice, and top with rest of basil leaves. Dont overcook, take off heat imm once chicken is done.

Veg it - Omit the Fish sauce (add salt in the curry then) and the chicken, add more veggies.