4 dried long red chiles, deseeded and coarsely chopped
1 teaspoon turmeric powder
3 tablespoons oil
2 garlic cloves, finely chopped
12 ounces chicken on the bone, chopped into mall pieces
3 tablespoons fish sauce
1/2 cup stock or water
1 teaspoon granulated sugar
1 stalk lemon grass, chopped into 3-4 pieces and gently crushed
5 lime leaves, finely sliced
With a pestle and mortar or blender, pound or blend all the ingredients for the
curry paste together until smooth.
Prepare the chicken curry.
In a wok or frying pan, heat the oil until a light haze appears.
Add the chopped garlic and fry until golden brown.
Add 1 tablespoon of the curry
paste, stir together and cook briefly - 4 to 5 seconds.
Add the chicken pieces and
stir, ensuring that each piece of chicken is thoroughly coated with the curry mixture.
Add the fish sauce, stock or water and sugar and stir to mix.
Add the lemon grass
and lime leaves, stir, lower the heat and simmer gently for 15 to 20 minutes. If
the mixture should become too dry, add a little more stock, though the final result
should be quite dry.
Turn onto a serving dish.
From the kitchen of Martin James – Copenhagen, Denmark.