15 - 20dried chilliessoaked in warm water for 15 minutes and drained before use
5cmknob of fresh young gingerpeeled
2.5cmknob of fresh turmericpeeled
Wash and drain chicken. Chop into 8 to 10 pieces.
Separately pound spices (A), (B - red chillies only) and (C) until fine using a mortar and pestle. Set aside. Alternatively, use a high powered blender to blend spices. Note: If your blender rotates dry on its blades as you blend, pour a little oil into the spice mixture, but do not add water.
Heat oil in a wok over medium fire. Add all pounded ingredients and stir fry till fragrant. Add bruised lemon grass. While stir-frying, add 2 to 3 tbsp of the coconut milk to prevent paste from burning.
When oil starts to float to the top of the paste, add chicken pieces and stir fry to coat chicken pieces evenly with the spice paste. Continue to stir fry for a few minutes, till chicken just starts to cook on the outside.
Pour in the remaining coconut milk and water. Bring back to a boil, then lower heat and leave to simmer till chicken is nearly cooked. Add sugar, and salt to taste. Continue simmering until chicken pieces are cooked through. Dish out and serve hot with freshly cooked jasmine rice, or with cut slices of bread loaf.