balinese chicken curry

serves 4

1 tablespoon coconut oil (see note)

500 ml (17 fl oz/2 cups) coconut milk

1 tablespoon grated palm sugar (jaggery)

2 tablespoons fish sauce

1 makrut (kaffir lime) leaf

600 g (1 lb 5 oz) chicken breast fillets, thinly sliced

steamed jasmine rice, to serve

CURRY PASTE

3 brown onions, coarsely chopped

4 garlic cloves, halved

8 long red chillies, seeded and chopped

3 cm (1¼ inch) piece fresh ginger, chopped

¼ cup chopped pickled galangal or 3 cm (1¼ inch) piece fresh galangal, chopped

2 tablespoons grated fresh turmeric

2 tablespoons finely chopped coriander (cilantro) root and stem

1 lemongrass stem, white part only, thinly sliced

To make the curry paste, put all of the ingredients into a food processor and process until well combined. Set aside until needed.

Heat the coconut oil in a large saucepan over medium–high heat. Scoop the coconut cream from the top of the coconut milk and add to the pan, stirring, until the oil separates from the coconut. Add the palm sugar, fish sauce and 250 g (9 oz/ 1 cup) of the curry paste and stir for 1 minute, or until aromatic. Add the coconut milk and lime leaf and bring just to the boil. Reduce the heat to medium–low and simmer, uncovered, for 10 minutes. Add the chicken and cook for 5 minutes, or until cooked through and the sauce has reduced. Serve with the steamed jasmine rice.

Note: Any leftover curry paste can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.