4 eachgolden shallots, garlic cloves and long red chillies, coarsely chopped20 gm(4cm piece) ginger, coarsely chopped1½ tbspvegetable oil1onion, thinly sliced4 tspground cardamom1½ tspground turmeric8chicken thigh fillets, cut into strips400 mlcoconut milk1fresh curry leaf sprig (see note)1lemongrass stalk, bruised1each cinnamon quill and star anise1½ tbspsoft palm sugar, or to tasteTo serve:fried shallots (see note) and lime wedgesCoconut rice400 mlcoconut milk1lemongrass stalk, bruised½ tsp eachcumin seeds and coriander seeds, cracked in a mortar and pestle400 gmjasmine rice, rinsed
Process shallot, garlic, chilli and ginger in a food processor until finely chopped. Heat oil in a large saucepan over medium-high heat, add chilli mixture, stir occasionally until fragrant (2 minutes). Add onion and spices, stir for 2 minutes, add chicken, stir to coat well. Add coconut milk, curry leaf sprig, lemongrass, cinnamon, star anise and 100ml water and simmer until chicken is tender (20 minutes). Season to taste with palm sugar and sea salt.
Meanwhile, for coconut rice, simmer coconut milk, lemongrass, spices and 200ml water in a saucepan over medium-high heat, add rice and bring to the simmer, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid absorbed (15-20 minutes). Remove from heat, stand for 5 minutes and serve with hot chicken curry, scattered with fried shallots, with lime wedges.
Note Curry leaf sprigs and fried shallots are available from