Ingredients
3lbschicken,cut into 8 pieces
1lemon,juiced
4candlenuts
1tspground coriander
½tspcumin seeds
7shallots,peeled
5garlic cloves,peeled
1tbspgalangal,chopped
½tbspginger,chopped
½tspwhite peppercorns
½tspfresh turmeric root,chopped
3tbspvegetable oil
2lemongrass stalks,bruised
1tbsptamarind juice
5kaffir lime leaves
3bay leaves
1tspsalt
½tspwhite sugar
3⅓cupscoconut milk,thin
1cupcoconut milk,thick
1bunchsmall Thai basil
2.8ozfried shallots,(1 package)
Preparation
Soak the chicken pieces in lemon juice for 30 minutes.
Meanwhile, heat a dry skillet over medium heat. Toast the candlenuts, coriander, and cumin in the skillet for about 1 minute until fragrant.
Transfer to a large mortar and pestle and grind into a paste with shallots, garlic, galangal, ginger, peppercorns, and turmeric. Work in batches, if necessary.
Heat the oil in a large skillet over medium heat. Add the spice paste and stir for 2 to 3 minutes until aromatic. Add the lemongrass, tamarind juice, lime leaves, bay leaves, salt, and sugar.
Rinse the lemon juice off the chicken pieces and slide them into the skillet. Turn to coat evenly with spices. Pour in the thin and thick coconut milk. Simmer for about 30 minutes until the flavors combine.
Add the basil leaves. Continue cooking for about 15 minutes more until chicken is tender.
Serve chicken and sauce in a bowl, sprinkled with fried shallots. Enjoy!
