Peel and finely chop the ginger. Chop the chilli and the lemongrass into small pieces. Zest and juice the lime. Peel the garlic.
Place the chives, garlic, ginger, spring onion, chilli pepper, basil, coriander, and the lemongrass in a blender. Blitz with the zest and the juice of the lime and the olive oil.
Cut the chicken breast into cubes and then marinate in the green curry mixture for 20 minutes.
Peel and finely slice the onion and the leek.
Rinse the rice under cold water and then place in a saucepan with 700ml water. Bring to the boil, cover and lower the heat. Cook for 10-12 minutes until the rice is soft.
Heat a frying pan and add a little olive oil. Fry the onion and the leeks. Add the chicken pieces and cook until golden brown.
Remove the chicken from the pan and add the green curry mixture. Cook for about 5 minutes before adding the coconut milk. Return the chicken to the pan and cook for a final 3 minutes.
Serve the green chicken curry over the basmati rice.
«Replace the chicken with prawns or lamb to vary this dish.»