Chop coriander leaves with roots. Put chicken pieces in a deep non stick pan, add fish sauce and mix. Chop green and red chillies and add along with coriander leaves.
Grate rind of ½ a lemon and add. Add coconut milk, basil leaves and salt and mix. Cook on medium heat till chicken is completely cooked. Alternatively you can cook it in an oven. Put the chicken mixture into individual ramekin moulds after adding coconut milk, basil leaves and salt. Cover and cook in a preheated oven at 180ºC for about 30 minutes.
Serve hot with steamed jasmine rice.