By Judy Bastyra and Becky Johnson
A mild coconut curry flavoured with turmeric, coriander and cumin seeds that demonstrates the influence of Malaysian cooking on Thai cuisine.
First make the curry paste. Put all the ingredients in a mortar, food processor or spice grinder and pound, process or grind to a smooth paste.
Heat the oil in a wok or frying pan and cook the garlic until golden. Add the chicken