COCONUT CHICKEN CURRY

2 teaspoons oil
1 onion finely chopped
1 tablespoon ginger shredded
1 stalk lemon grass chopped
2-3 tablespoons green curry paste
6 kaffir lime leaves, shredded
4 chicken breast fillets, halved
2 1/2 cups coconut milk
1/3 cup basil leaves
1/3 cup coriander leaves

Heat oil in a saucepan over medium heat. Add onion, ginger and lemon grass and cook for 4 minutes or until onion is soft and golden. Add curry paste and lime leaves to pan and cook, stirring, for 2 minutes.