This really simple delicious dish relies on the aromatics in the paste for a lovely fresh flavour.
For the paste, pound the chillies, lemongrass, shallots and garlic in a mortar with a pestle until you have a fine paste. Or use a blender to process the ingredients, adding
Mix the chicken pieces with the coconut cream and salt. Heat the oil in a heavy-based pot and stir-fry the paste for 10 minutes, or until fragrant. Add the chicken and stir-fry for a further 5 minutes, or until the coconut cream ‘splits’. Stir in the coconut milk and allow to simmer, stirring occasionally, for about 25 minutes, or until the curry has thickened slightly and a layer of oil has risen to the surface. Season the curry with lemon juice and freshly ground pepper. Sprinkle with fried shallots to serve.
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