The Best Rendang Curry

Serves 4

250ml coconut cream
1/3 cup shredded cocounut
50ml coconut milk
4 kaffir lime leaves, shredded
1 teaspoon ground coriander
1/4 teaspoon ground tumeric
800g chicken thigh fillets, cut into 5cm pieces
1 Tb shaved palm sugar
2 Tb fish saucepinch salt

Curry paste
8 dried long red chillies
4 cloves garlic
8 thai shallots
1 lemon grass stalk, white only, sliced
30g chopped fresh ginger
25g sliced fresh galangal
pinch salt

To make paste:
Soak chillies in hot water until just softened; remove stem and seeds; roughly chop.
Place all curry paste ingredients in a mortar and pestle or food processor and blend to a smooth paste; add a little water if necessary.

To make curry:
Pour coconut cream into saucepan and bring to the boil.
Boil for 5 minutes or until oil separates from solids.
Add curry paste and cook, stirring, for about 7 minutes or until fragrant.
Add the coconut, coconut milk, lime leaves and spices; simmer for 5 minutes, stirring occasionally.
Add remaining ingredients and simmer for about 30 minutes or until the liquid has reduced to a third and chicken is tender.
Rendang should be quite dry, but if it becomes too dry, add a little water.
Sprinkle with extra toasted coconut. Serve with steamed rice.