Don't get put off by long list of ingredients when making a curry paste from scratch as it well worth for the fresh flavour. Do try to source fresh turmeric root from Asian grocers or some supermarkets, as fresh flavour is quite incomparable to the dried powders.

1. Make the curry paste. Roughly chop the galangal/ginger, turmeric, garlic and chilli. Use a mortar and pestle or food processor to crush/blend into a paste, add the remaining paste ingredients and mix until smooth. (This makes enough curry paste for two chickens, you can freeze half in a small container.)

2. Combine the chicken pieces and remaining curry paste in a bowl and marinade for two hours or overnight in the fridge.

3. Place the chicken into a heavy-based pan and add the water. Crush the kaffir lime leaves in your palm, and use the heel of a large knife to bruise the lemongrass stalks, and add to the pan. Bring to a gentle simmer and add the coconut milk. Cook gently for 30-40 min until the chicken is cooked through. Add the lime juice and check seasoning.

4. Serve with jasmine rice, steamed greens and lime wedges.

TIPS:
If you want to bulk out the curry add two potatoes and two carrots, peeled and cut into 2cm cubes, for the last 20 min of cooking.