Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon ground cloves
  • 4 dried red chilies (stems removed)
  • 2 fresh green Thai chiles (stems and seeds removed)
  • 1/4 cup raw cashews
  • 4 cloves garlic (peeled)
  • 1 large shallot (peeled)
  • 2 inches fresh ginger (peeled and sliced)
  • 3 Tablespoons peanut or vegetable oil
  • 5 wild lime leaves
  • 2 sticks cinnamon
  • 3 small stalks lemongrass
  • 3 pounds boneless (skinless chicken breasts, cut into large chunks)
  • 1 14.5 ounce can coconut milk, divided
  • 1 cup chicken broth
  • 4 Tablespoons fish sauce
  • 6 cups cooked rice (for serving)

Instruction

  • Place the spices, chilies, cashews garlic, shallot, and ginger in a food processor and grind into a paste.
  • Heat the peanut oil in a large skillet or work over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let cook one minute. Add the ground paste and use a wooden spoon to break it up and mash into the oil. Let cook two minutes.
  • Add chicken pieces and cook two to three minutes per side, until browned.
  • Stir in half of the coconut milk and all of the chicken broth. Cover, reduce heat to low, and let simmer 10 minutes or until the chicken is cooked through.
  • Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.