Ingredients
Curry Paste
1 stalk lemon grass, coarsely chopped
1 inch pc. galangal, coarsely chopped
2 lime leaves chopped
3 shallots, coarsely chopped
6 coriander roots, coarsely chopped
2 garlic cloves
4 dried long red chillies, deseeded and coarsely chopped
1 tsp tumeric powder
Chicken Curry:
3 tbsp oil
2 garlic cloves, finely chopped
12 oz chicken on the bone, chopped into mall pieces
3 tbsp fish sauce
1/2 cup stock or water
1 tsp sugar
1 stalk lemon grass, chopped into 3-4 pieces and gently crushed
5 lime leaves, finely sliced
Preparation
With a pestle and mortar or blender, pound or blend all the ingredients for the curry paste together until smooth.
Prepare the chicken curry.
In a wok or frying pan, heat the oil until a light haze appears.
Add the chopped garlic and fry until golden brown.
Add 1 tbsp of the curry paste, stir together and cook briefly - 4-5 seconds.
Add the chicken pieces and stir, ensuring that each piece of chicken is thoroughly coated with the curry mixture.
Add the fish sauce, stock or water and sugar and stir to mix.
Add the lemon grass and lime leaves, stir, lower the heat and simmer gently for 15-20 minutes.
If the mixture should become too dry, add a little more stock, though the final result should be quite dry.
Turn onto a serving dish.