my thai coconut chicken curry

Ingredients For my thai coconut chicken curry

• FOR THE CURRY PASTE:
• 2

  birdseye chilies (or to your own taste), seeds removed
• 1 tsp

  fresh ginger, measured when peeled and minced
• 3

  garlic cloves
• 3 tsp

  coriander seed
• 1 tsp

  coriander seed
• 1/2 tsp

  ground cinnamon
• 3/4 tsp

  ground turmeric
• 1 Tbsp

  coconut sugar
• TO MAKE THE CURRY:
• 1

  chicken, deboned and cut into large pieces
• 1-2 can

  (13.5 oz) coconut milk, depending on how much sauce you want
• 2

  smaller lemongrass stalks, pounded
• 1

  sweet potato, on the smaller side. peeled and diced
• 1/2

  of a green bell pepper
• 1/2

  of a red bell pepper
• 2

  white carrots, optional
• 1/2 lg

  lime, juice of
• fresh thai basil sprigs for garnish