4 cups coconut milk

3 tablespoons green curry paste

2 sprigs tender citrus leaves

2 tablespoons fish sauce

2 tablespoons finely chopped fresh green chilies, seeds removed

4 tablespoons finely chopped fresh basil or cilantro leaves

Cut the chicken and separate the pieces into joints. To make coconut, put the first extract or thick milk in the refrigerator until the cream rises to the top which should takes about an hour. Spoon off the cream or richest part of the milk into a cup. Heat this cupful of coconut cream in a large wok, stirring constantly until it comes to the boil. Lower heat and continue cooking, stirring occasionally, until the cream thickens and oil bubbles around it. By this time it should be reduced to a quarter of the original amount. Add the curry paste and fry the rich oily cream for about 5 minutes, stirring frequently. The curry paste will smell cooked and oil will separate from it when it is ready. When this happens add the pieces of chicken and cook over medium low heat stirring frequently and turning them, for about 15 minutes. The chicken will change color and have a cooked appearance. Add the remaining coconut milk, citrus leaves, salt and fish sauce and stir while the coconut milk comes to the boil. Then turn heat low and allow to simmer uncovered for 35-45 minutes or until the chicken is well cooked and tender and the gravy rich and oily. Stir in the chopped fresh chilies and herbs, simmer for 5 minutes longer, then turn into serving dish. Serve hot with steamed white rice.