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Direction :\u00a0<\/span><\/p>\n 1 whole cut up chicken<\/p>\n 3 Tbsp. of canola oil<\/p>\n 3 lemon grass , bruised<\/p>\n 2 bay leaves<\/p>\n 8 whole cloves<\/p>\n 1 cinnamon stick<\/p>\n 1 star anise<\/p>\n 40 grams of galangal<\/p>\n 50-60 grams of palm sugar<\/p>\n juice from 1 key lime<\/p>\n 750 ml of water<\/p>\n 300 ml of coconut milk<\/p>\n Throw these spices all together into mortar pestle , or make it easier , using food processor , let it run for about 2-3 minutes to form a very smooth paste .<\/em><\/strong><\/p>\n 60 grams red chilies , i used a mixture of hot korean red pepper and bird eyes chilies<\/p>\n 6-8 large shallots , use about 10 if it’s small<\/p>\n 5 cloves of garlic<\/p>\n 5 candlenuts<\/p>\n 5 grams of ginger<\/p>\n 5 grams of turmeric<\/p>\n 2 tsp. of ground coriander<\/p>\n 1\/2 tsp. of ground cumin<\/p>\n Salt<\/p>\n 1. If you’re buying whole chicken , cut it into 8 pieces . Set aside .<\/p>\n 2. In a dutch oven , heat up the oil , then stir fry the spice paste , along with lemon grass , galangal , star anise , cinnamon stick and bay leaves , for about 3-4 minutes until it’s really fragrant , under medium heat , keep stirring so it won’t be burnt . Add the palm sugar when it’s almost done stir frying . Then throw in the chicken pieces , mix well until it’s pretty much covered with the spice paste .<\/p>\n 3. Add the water , mix well , bring to boil , and turn down to medium low heat for a good 30-45 minutes . When the chicken is done , add coconut milk , adjust the seasoning with salt , and then bring to boil gently again for about 15 minutes . The coconut milk will make it look so rich although you don’t add that much of coconut milk . After 15 minutes , the sauce should be really thick and it’s done , served warm with white rice .<\/p>\n