Gang kew wan gai ( green curry chicken)

Yummie and hot to the max Sunday dinner Gang kew wan gai ( green curry chicken)

3 lbs frying small chunkc chicken ( skinless / boneless is better)
4 cups coconut milk
2 tablespoons fish sauce
3 pieces Laos powder
3 tablespoons green curry paste
1/2 cup fresh sweet basil leaves
8 young fresh lime leaves
1/2 cup onion springs
7 serrano chilies

Directions
Place your chicken, 2 cups of coconut milk, fish sauce, and laos in a wok or large frying pan, and bring to a boil, allowing them to boil until the chicken is cooked and tender.
Remove your chicken from the pan with a slotted spoon leaving everything else behind, and put it on a plate and set aside.
Allow the milk to continue boiling until it is very thick and"oily".
Then take your curry paste, and add it to the pan.
Allow this to cook for 3 minutes or so, until everything is smooth and even.
Next, take your chicken and return it to the pan, and pour in the rest of the coconut milk, and return entire mixture to a boil.
Reduce your heat and allow it to cook for approximately 10 minutes.
Finally, add your basil and citrus leaves, serranos, increase your heat and allow it to boil for 5 minutes.Garnish w/ spring onions,Serve w/ rice.