thai coconut chicken

this is a recipe I have dabbled with over the past few years. I created it from my own imagination and it took on an indian feel using cardemom and cinnemon but I have gone back to its thai roots (with a little help of online recipes). here is what I have
1 liter of water
1 liter of coconut milk
2 onions thinly sliced
one clove of garlic minced
10 drumsticks with skin
a ton of carrots thinly sliced
10 kaffir lime leaves
3 sticks of lemon grass cut into 3 pieces
2 big teaspoons of green curry paste
2 big pieces of galanga (about 5cm each) peeled and thinly sliced
3 teaspoons of salt
ground pepper to your liking

stirfry onions in sesame oil in a big pressure cooker. add water/coconut milk/chicken (with skin)/carrots/all seasonings and pressure cook for 10 minutes. while this is going, make rice on the side and sprinkle with finely cut mint leaves

DO NOT ADD
    soy sauce/fish sauce
    ginger

this recipe can be served to just about anyone. Add more green paste if you like it spicy.
divide the bowl/plate in 2 and have one side as the rice and the other as the soup and I mean SOUP
possible things to add
      sweet red pepers (probably cooked on the side so as to not fall about in the pressure cooker
      different vegetable-green beans, leeks, etc