Ingredients:

   500 gram       Chicken, deboned, chopped 1/2" pcs
   750 ml           Coconut Milk
   500 gm          Lg Makur
     50 gm          krachai
       1 stalk       bai horapa
       2 large       red chilies
       2 large       green chilies
   100 gm          prik kee noo
       2 gm          kaffir Lime Zest
    50 gm        garlic
     10 ea           white peppercorns
       5               shallots
       2 gram     coriander seeds
       3               coriander roots
       3 gram       kapi
   750 ml           chicken stock
       5               bai makrud
       2 stems     lemongrass
       2               pinch salt                   
     15 gm          sugar
     20 ml.          nam pla

Remove the stalks from the makur and cut each one into quarters and then put them  in a bowl of cold water to soak. 
Cut the krachai up finely. 
Cut the large green and red chilies into strips. 
Cut up the bai horapa & the bai makrud (bai means leaf and both are forms of basil). Put the prik kee noo, the peeled whole shallots and the peeled garlic cloves and the coriander seeds in a wok with no oil. Heat and move around.

Remove from the heat and pound together with lemongrass, kaffir lime zest the coriander roots and salt, in a pestle and mortar. 
Finally add in the kapi and pound that as well. 
Reduce half of the coconut milk in a wok until it starts to thicken, add in the contents of  the mortar and cook for 10 minutes.

Add in the chicken and cook for 5 more minutes, stirring to prevent burning. 
Add the remainder of the coconut milk and the chicken stock. Add the nam pla, the sugar, the krachai the sliced chilies, and bring back to the boil and continue cooking for 5 minutes.

Now add the makur and cook for 5 more minutes. Remove from heat and stir in the bai makrud and bai morhapa. Pour into a deep bowl and serve.

Serves 4 persons