- 1-2 red chilies (or substitute green), depending on desired spiciness, OR 1/2 to 1 tsp. cayenne pepper
- 2 shallots (or 1 small cooking onion)
- 1 thumb-size piece galangal OR ginger, sliced
- 3-4 large cloves garlic
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. whole cumin seed
- 1/8 tsp. fresh nutmeg, OR substitute cinnamon
- 3 Tbsp. fish sauce (available at Asian/Chinese food stores)
- 3/4 tsp. dried turmeric OR 1 thumb-size piece fresh turmeric, minced
- 1 Tbsp. brown sugar
- 1-2 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard central stem), OR substitute bay leaf
- 1 14 ounce can coconut milk
- 1 Tbsp. fresh lime juice
- 1 Tbsp. ketchup OR 1 Tbsp. tomato paste + 1 tsp. sugar
- Other ingredients:
- ½ chicken chopped into pieces
- 1 stalk fresh lemongrass, OR 3 Tbsp. frozen or bottled prepared lemongrass
- 2 potatoes, chopped into wedges or small chunks
- 1 green and/or red bell pepper, de-seeded and sliced
- 1-2 additional kaffir lime leaves, left whole, OR substitute bay leaf
- approx. 1 cup cherry tomatoes
- 1/2 loose cup fresh coriander OR fresh basil to finish the dish
First, make the curry sauce by placing all sauce ingredients together in your food processor or blender. OR, you can also mince the ingredients by hand, or pound dry ingredients together with a pestle & mortar. Also, preheat your oven to 375 degrees.
