large pinch of salt
12 white peppercorns
¾ tsp coriander seeds
¼ tsp cumin seeds
1½ tsp roasted shrimp paste, optional
4 tbsp bird's eye chillies
1 tbsp galangal
2 tbsp lemongrass chopped
2 tbsp washed coriander root or stems
3 tbsp shallots
1 tsp turmeric
2 tbsp chopped garlic
Roast salt, white peppercorns, coriander seeds, and cumin seeds, then grind in a spice grinder.
Add the rest of the ingredients for the paste and blend until very fine.
Crack the coconut cream in a pan, and boil until split.
Fry three tablespoons of paste, but make sure it is not too hot. Keep stirring it all the time.
Add a little sugar, which is optional.
Add chicken, keep stirring until paste is fragrant. Add coconut milk and fish sauce.
Boil then reduce heat when chicken is cooked, about five minutes.
Garnish with lime leaves, chillies, and basil leaves.
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