Back to 4 servings chicken 1.5 lb bone-in chicken thighs and drumsticks, skin removed, about 750 g 1 tsp ground turmeric, to rub on the chicken 3 tbsp vegetable or peanut oil spice paste 10 dried red chillies, soaked in boiling water 15 minutes, drained; use fewer for a milder curry 4 fresh red bird's eye chillies, optional, for more heat 8 shallots, peeled, roughly chopped 6 garlic cloves, peeled 2 lemongrass stalks, white parts only, 1 bruised, 1 finely sliced 2 inch galangal, peeled, roughly chopped; no good substitute 1 inch ginger, peeled, roughly chopped 1 inch fresh turmeric, or 1/2 tsp ground turmeric 5 candlenuts, or macadamia nuts 0.5 tbsp shrimp paste (belacan), or 1 tbsp dried shrimp curry 14 fl oz thick coconut milk, about 400 ml, divided 0.5 cup water, about 125 ml 6 kaffir lime leaves, 4 for cooking, 2 added at the end; finely sliced 0.5 tsp salt, more to taste 1 tsp sugar, optional 1 lime, juice of one, optional 2 tbsp crispy fried shallots, for topping
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1 Step 1: Soak the dried chillies in boiling water for 15 minutes until softened, then drain.2 Step 2: Rub the chicken all over with the ground turmeric. This can be done up to a day ahead and refrigerated.3 Step 3: Blend the drained chillies, shallots, garlic, sliced lemongrass, galangal, ginger, fresh turmeric, candlenuts and shrimp paste to a fairly fine paste, adding a splash of the chilli soaking water if needed. Set aside the bruised lemongrass stalk.4 Step 4: Heat the oil in a large saucepan over medium heat. Add the paste and the bruised lemongrass and fry, stirring often, for about 5 minutes until very fragrant and the oil separates from the paste. Lower the heat if it begins to catch.5 Step 5: Add the chicken and turn to coat thoroughly in the paste, cooking for 2 to 3 minutes.6 Step 6: Pour in 3/4 of the coconut milk, the water, 4 lime leaves and the salt. Bring to a simmer, then reduce to low and cook uncovered, stirring occasionally, for 30 to 45 minutes, until the chicken is cooked through to 165°F (74°C) and the juices run clear with no pink near the bone. Smaller pieces need about 30 minutes.7 Step 7: Stir in the remaining coconut milk and the remaining 2 lime leaves and heat through for 1 minute. Add sugar and lime juice to taste, and thin with a little water if you want more sauce.8 Step 8: Rest for 5 minutes, then serve topped with crispy fried shallots, with steamed rice.getsaucepan.com/r/7b352d41-8ffa-5a1e-9fed-270d4a3da345
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