- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The gingery, spicy, rich curry paste for this dish comes together in a stone mortar and pestle.
Ingredient:
- 1 (4-inch) piece fresh turmeric
- 1 (1 1/2-inch) piece fresh ginger, peeled
- 1 teaspoon kosher salt, divided
- 6 candlenuts or macadamia nuts (see Note)
- 6 small shallots, roughly chopped (about 4 ounces)
- 6 small garlic cloves, roughly chopped
- 2 long red chiles (such as cayenne), stemmed and torn into pieces
- 1 large lemongrass stalk
- 1 (1-inch) piece fresh galangal
- 6 fresh lime leaves
- 1/4 cup vegetable oil or coconut oil
- 2 large Indian bay leaves (see Note)
- 4 whole cloves
- 3 green cardamom pods
- 1 (2-inch) cinnamon stick
- 1 large whole star anise
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 tablespoon kosher salt
- 2 bone-in, skin-on chicken breasts (about 2 1/4 pounds), halved crosswise
- 2 bone-in, skin-on chicken drumsticks (about 12 ounces)
- 2 bone-in, skin-on chicken thighs (about 14 ounces)
- 1 (14-ounce) can unsweetened Thai coconut milk (such as Aroy-D)
- 1/4 cup water
- 1/2 teaspoon granulated sugar
- 10 small fresh red Thai chiles, stemmed
- Fried shallots, for garnish
- 4 cups steamed jasmine rice and cucumber slices, for serving