400 gm chicken boneless breasts - Slice thinly
2-3 tbsp green curry paste (see below)
400 ml coconut milk  (or 3-4 Maggi Sachet dissolved in water) 
1/2 tsp turmeric powder
1 tbsp palm sugar/jaggery
2 tbsp fish sauce
Some veggies - Thai eggplants, Bell peppers, Sweetcorn, brocolli etc (I used Brocolli & Bell peppers)
3-4 gms kaffir lime leaves, 1 tsp lemon juice
Handful of Thai sweet basil leaves
1 tbsp cooking oil

Thai curry paste :

You could make your own or use ready ones. To make curry paste from scratch, grind all of below - 

6-8 green chillies 
1 small onion
5-6 cloves garlic
1 tsp sliced galangal
1 sliced lemon grass
1/2 tsp sliced kaffir lime rind or use 2 kaffir lime leaves instead.
Handful of chopped coriander stems & leaves including roots
5-6 peppercorns or 1/2 tsp pepper powder
1 tbsp coriander powder
1 tsp cumin powder

Do all cooking at medium heat.
- Heat oil, add turmeric powder and cook for approx half a minute (this enhances the green color of the curry). Dont let it burn.
- Add the green curry paste and stir fry for a minute or so.
- Add the coconut milk, palm sugar, fish sauce and simmer for few minutes.
- Add chicken and the vegetables (add bell peppers later if using).
- Simmer till chicken is cooked (approx 7-10 mins). Add bell peppers mid-way so remain crunchy.
- Add the lemon juice, kaffir lime leaves, and sweet basil.

Veg it - Omit the chicken and fish sauce (add salt to the curry then). Also if using readymade paste, check the ingredients carefully if all vegetarian (sometimes curry pastes have shrimp as an ingredient).