500g Chicken thigh meat
1 tbls peanut oil
3 Asian shallots sliced thinly
1 Garlic clove chopped finely
5 thin slices galangal
2 tsps chopped coriander roots and stalk
1/4 tsp cumin powder
3 pieces candlenuts
½ tsp white pepper
400ml coconut cream
½ tsp dried turmeric
1-2 tbls grated palm sugar
½ tsp Asian chicken stock powder
1 tsp green curry paste
2 small red/green chillies sliced
3 potatoes peeled and cut into pieces
2 salam leaves
¼ tsp dried nutmeg powder
Using a pestle and mortar pound the candlenuts, galangal, coriander, cumin and white pepper into a smooth paste.
In a wok, heat the oil and fry the garlic and Asian shallots until golden. Add the spice mixture and fry until fragrant 1-2 minutes.
Add the chicken and coat with the spices until sealed. Add the potatoes and mix through and cook for 3-5 minutes until fragrant.
Add the coconut cream, and all other ingredients and stir through gently until well incorporated.
Leave to cook for 30-40 minutes until chicken is tender and sauce has thickened slightly.
If the curry gets too dry during cooking, you can add small quantities of milk, coconut milk or water.
Serve with Asian Roti bread and steamed jasmine rice.