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Fragrant Green Chicken Curry

This dish should have a little bite but generally a nice mellow taste. It's a modified version of a Jamie Oliver recipe which I once tried but was waaaay too heavy on the lime.

To serve 4 you require:
4 skinless chicken breasts
6 spring onions
3 medium green chilies, seeded and finely chopped
2 cloves garlic
1 tablespoon fresh ginger root, peeled and finely chopped
1 tablespoon coriander seeds, pounded and crushed
1/2 teaspoon freshly ground black pepper
Sea salt and freshly ground black pepper, to taste
1/2 handful lime leaves, torn
2 lemon grass stalks, trimmed back and finely chopped
2 good handfuls fresh basil on the stalk
3 good handfuls fresh coriander on the stalk
2 limes (juice and grated zest)
3 tbsp extra virgin olive oil
400g coconut milk

Blend together everything but the chicken and the coconut milk. Marinate the chicken in a little of this for half an hour. Cook this in a hot wok/saute pan for about 4-5 minutes and then add the rest of the mixture and the coconut milk. Bring to the boil and simmer for about 10 minutes. Serve with fluffy basmati rice and naan.