Brought to you by Slow Hills Chicken
- 800 ml coconut milk
- 8 Slow Hills chicken thighs, with skin on, halved if large
- 1 tbsp light palm sugar, or to taste
- Juice of 2 limes, plus extra wedges to serve
- 2 tbsp fish sauce, to taste
- Steamed jasmine rice, to serve
- Sliced pineapple, to serve
- Herbs, such as Thai basil, mint and coriander, to serve
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 12 small dried red chillies
- 4 large red shallots, coarsely chopped
- 2 tbsp vegetable oil
- 20 g galangal, finely chopped
- 15 g fresh turmeric, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp shrimp paste
- 1For curry paste, dry-roast coriander and cumin seeds, and dried chillies in a frying pan over medium heat until fragrant (20-30 seconds). Finely grind with a mortar and pestle. Transfer ground spices to a small food processor with remaining ingredients and a large pinch of salt, and blend until a very smooth paste. Alternatively, blend in a bowl with a hand-held blender.
- 2Heat a large saucepan or wok over high heat. Add curry paste and stir occasionally until fragrant and starting to sizzle. Add coconut milk and bring to a simmer, then reduce heat to low. Add chicken thighs and simmer, stirring occasionally until cooked (15-20 minutes).
- 3Season curry to taste with palm sugar, lime juice and fish sauce, and serve with steamed rice, pineapple, herbs and lime wedges.
It's very easy to make your own curry paste with a small food processor or hand-held blender. The fresh flavour is well worth it.