Prepare the Chicken:

  • Chicken breast, boneless, skinless (about 5 oz. ea.) 3.5 lbs.

Prepare the Paste:

  • Garlic 0.25 cup
  • Shallots, peeled and finely diced 0.25 cup
  • Lime juice, fresh 4 T
  • Red Chilli Pepper 1 T
  • Galangal (can substituted with ginger root) 1 T
  • Lemongrass 0.25 cup
  • Lime leaves 10 ea
  • Coriander seeds 1 g
  • Cumin seeds, toasted, prepared 1 T
  • Black peppercorns 1 tbsp
  • Cinnamon, ground 1 tbsp
  • Cardamom pods, green 4 ea
  • Fish sauce 0.33 cup

Prepare the Curry Sauce:

Garnish and serve:

  • Peanuts 0.25 cup
  • Cilantro, rough chop 2 T
  1. Prepare the Chicken:

    Cut the chicken into 1-inch dice.
  2. Prepare the Paste:

    • Peel the garlic and work to a fine paste, add to the diced shallots, put aside.
    • Trim, peel and rinse all remaining paste ingredients. Food process all remaining ingredients into a paste.
    • Mix the garlic and shallots into the paste and reserve. Store, refrigerated.

    • Prepare the Curry Sauce:

      Put all the Curry sauce ingredients in a saucepan and cook at medium heat for 20 minutes. Remove from the heat. Store, refrigerated
    • Garnish and serve:

      • For each portion, fry1oz. of the paste in oil for 2 to 3 minutes.
      • Add portions of chicken, then add 100g of vegetables and continue to stir, until the chicken starts to brown. Ladle in a portion of sauce and cook for a further 15 minutes.
      • Garnish with peanuts and coriander.