Ingredients: (Serves 4)
2 tablespoons of vegetable oil
7 finger limes, slice in half length ways, reserved the pulp of one finger lime to use as a garnish.
4 chicken thigh fillets, cut into bite size pieces
1 ½ tablespoons of fish sauce
3 tablespoons of tamarind puree
300 ml light coconut milk
1 kaffir lime leaves, finely sliced
1 teaspoon ground turmeric
½ teaspoon shrimp (prawn) paste
4 whole cloves of garlic, chopped
4 small red chillies, deseeded and sliced thinly, use only two chillies for a milder curry
2 teaspoons of finely grated galangal (use ginger root if you can’t get hold of galangal)
2 lemongrass stalks, white part only, sliced
1 red onions, chopped
4 kaffir lime leaves, roughly chopped
To make the curry paste, put all the curry paste ingredients in a food processor and process until a thick paste forms.
Heat the oil in a wok until it starts to smoke, add the curry paste and cook until fragrant about 2 minutes then add the chicken, stir the chicken through to coat with the paste, cook for a further 3 minutes.
Add the tamarind puree, fish sauce, coconut milk and the finger limes. Simmer for 15 – 20 minutes, stirring occasionally or until the chicken is cooked through, garnish with the kaffir lime leaves and pulp of finger lime. Serve with rice.