Green curry chicken in coconut milk

Ingredients:
1. 1 small chicken, OR 1/2 large chicken, chopped into pieces
2. 1 red + 1 green bell pepper, de-seeded and chopped into bite-size pieces
3. 2-3 whole kaffir lime leaves (available in the freezer section of most Asian/Chinese stores)
4. 2 stalks lemongrass, cut into 3-4 inch lengths (remove dry outer leaves and cut off bulb)
5. 1 loose cup fresh basil
optional: handful of fresh coriander plus a little dry shredded coconut for serving
GREEN CURRY SAUCE:
6. 1 can coconut milk
7. 1-3 green chillies, minced (depending on desired spiciness - For Mild Curry: omit or add just 1 chili)
8. 1 small cooking onion, chopped
9. 3 cloves garlic
10. 1 thumb-size piece galangal OR ginger, sliced
11. 1/2 Tbsp. ground coriander
12. 3 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
13. 1 tsp. dark soy sauce (or substitute 1 Tbsp. regular soy sauce)
14. 1 loose cup fresh coriander, chopped (including stems)
15. 1 tsp. sugar (or more to taste)
16. 4 lime leaves, cut into strips (discard stems)
17. squeeze of fresh lime juice (about 1 Tbsp.)

Directions:
1.Place chicken pieces in a large, covered casserole dish.
2.Place curry sauce ingredients in a food processor or blender and blitz to make a smooth sauce. To make the sauce by hand, mince and stir all the green curry sauce ingredients together in a bowl.
3.Pour the sauce over the chicken. Add the lemongrass lengths plus the whole lime leaves. Stir well.
4.Cover and place in the oven. Bake for 45 minutes at 375 degrees.
5.After 45 minutes, remove from the oven. Add the bell peppers. Stir well and return to the oven for another 15 minutes.
6.Remove from oven. Stir the curry, then taste-test the sauce. Note that curries require seasoning to reach their optimal taste. If the sauce isn't salty enough (this is usually the case), add more fish sauce (1/2 Tbsp. at a time until desired taste is reached). If your curry happens to turn out too salty, add another few squeezes of fresh lime juice. If too spicy, add more coconut milk. If not spicy enough, add more fresh chilies or chili sauce. If too sour, add a bit more sugar.
7.Serve directly out of the casserole dish, or place on a serving platter or in a serving bowl. Sprinkle generous amounts of fresh basil over the curry (you can gently fold them in at the last minute). Also add a fresh sprinkling of coriander plus a little dry shredded coconut, if desired.