1/4 cup oil
2 cloves garlic, finely chopped
1 chicken (3 to 4 pounds), roughly chopped into 10 to 12 large pieces
2 cups coconut cream
2 1/4 cups chicken broth or broth made with
chicken flavored broth powder 1/4 cup fish sauce
2 tablespoons
sugar 1/4 cup lime juice
10 small fresh red or green chilies, thinly sliced, for garnishing
5 large dried red chilies, seeded and soaked in water for 5 minutes
1/2 teaspoon
salt 1 teaspoon roughly chopped lemongrass
1/2 teaspoon
coriander seeds 1/2 teaspoon
cumin seeds 1 teaspoon dried shrimp paste
To make the curry paste, place all the ingredients in a mortar and pound together.
In a wok or frying pan, heat the oil and fry the garlic until golden brown. Add the chicken and fry until golden. Remove from the oil and set aside.
Pour the oil from the wok into a large saucepan, heat, and add the prepared paste, stirring until it begins to blend. Add half the coconut cream and stir well, then add the browned chicken and mix thoroughly. Add the remaining coconut cream and stir. Add the chicken broth and fish sauce and stir, then add the sugar and lime juice and stir well, bringing the liquid to a boil. Reduce the heat and simmer for 15 minutes.
Turn into a serving bowl and serve garnished with the chilies.
