- 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 (see Glossary) OR ginger, sliced
- 3 large cloves garlic
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/4 tsp. fresh nutmeg (or substitute cinnamon)
- 3 Tbsp. fish sauce (available at Asian/Chinese food stores)
- 1 tsp. dried turmeric OR 1 thumb-size piece fresh turmeric, thinly sliced
- 1 Tbsp. brown sugar
- 4 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard central stem)
- 1 can coconut milk
- 1 Tbsp. fresh lime juice (or juice from 1/2 lime)
- 1 Tbsp. ketchup OR 1 Tbsp. tomato paste + 1 tsp. sugar
- ½ chicken chopped into pieces
- 1 stalk lemon grass (for more information, see below)
- 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
- approx. 1 cup cherry tomatoes
- 1/2 loose cup fresh coriander OR fresh basil to finish the dish
For more information on cooking with fresh lemongrass, see: How to Prepare & Cook with Lemongrass.
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.
