Thai Coconut Chicken Curry

• FOR THE CURRY PASTE
• birdseye chilies↗2
• fresh ginger, peeled and minced↗1 teaspoon
• garlic cloves↗3
• coriander seeds↗3 teaspoons
• cumin seed↗1 teaspoon
• ground cinnamon↗1⁄2 teaspoon
• ground turmeric↗3⁄4 teaspoon
• coconut sugar crystals↗2 teaspoons
• sea salt↗1 teaspoon
• TO MAKE THE CURRY
• chicken, deboned and cut into pieces↗1
• 13 1/2 oz cans coconut milk (1-2 as as needed)↗
• lemongrass, stalks- pounded2 stalks
• sweet potato, on the smaller side. Peeled and diced↗1
• of a green bell pepper1⁄2
• of a red bell pepper1⁄2
• white carrots, thinly sliced (optional)↗3
• a large lime, juice of1⁄2
• cup Thai basil, loose packed, for garnish↗1⁄2

Step-by-step instructions

1. 1

   Pound or grind all paste ingredients until ground smooth using a spice grinder or, preferably, a granite mortar and pestle.

2. 2

   Place chicken pieces in an oiled baking dish and add the lemon grass stalks. Add the curry mix to the coconut milk and mix well well then add to dish. Cover and bake at 375 degrees for 20 minutes.

3. 3

   Remove dish from oven and add the potatoes, bell pepper. Stir well, then return to the oven and bake for an additional 30 minutes (or until chicken, potatoes and carrots are well cooked).

4. 4

   Remove from the oven. Stir and taste, adding more salt if not salty enough. If too salty for your taste, add a little more lime juice. Add additional fresh chilies if you prefer more spice. If it’s too spicy, add a little more coconut milk. If too sour, add a little more coconut sugar.

5. 5

   Top with the Thai Basil and serve.