Haan Palcu-Chang’s Northern Thai Chicken Curry

Ingredients

for the paste:

3 lemongrass, white parts only, outside layer removed

10 Thai chili

4 Asian shallots, peeled

for the broth:

2 cups water

2 lemongrass, white parts only, outside layer removed

5 pieces galangal, sliced

2 lime leaf

1 Tbsp unfiltered fish sauce

for the curry:

1 1/4 lbs bone in chicken thigh

3 Tbsp unfiltered fishsauce (Plaa raa in Thai/ Mam Nem in Vietnamese)

3 sprigs of dill

3 spring onions, cut into 4cm batons

1/2 cup Lemon basil or Thai basil

Preparation

1. Roughly chop shallots, Thai chills and lemongrass, and crush using a mortar and pestle for 5 – 10 mins to form a rough paste.
2. Add rough paste to chicken thighs, using your hands to coat and marinate all over. Allow chicken to sit for about 10 mins.
3. In the meantime, prepare the broth. Slightly bruise the galangal by crushing it with the mortar and pestle, crush the lemongrass and lime leaves. Toss into a medium sized pot.
4. Add 2 cups water, 1 Tbs fish sauce, and heat up until a simmer for about 10 mins.
5. Add marinated chicken to the broth and leave on simmer for about 20 mins (or until chicken is cooked through). Add 3 Tbs of fish sauce.
6. Toss 3 sprigs of dill, 3 spring onions (cut) and 1/2 cup basil into pot until the herbs are wilted.
7. Serve with sticky rice or a salad.