500g chicken, cut into pieces
1 cup thick coconut milk
Blend all together to a fine paste:
3 stalks lemongrass
12 dried chillies
2 big unions
1 cm ginger
star anise, cardamon seed, cardamon stick, cloves.
salt, brown sugar
Marinate chicken with salt and turmeric for 10 minutes then deep fry lightly just enough to make it half-cooked. Set aside and drain off excess oil.
Saute shallot garlic and spices ingredient in until fragrant. Put in the finely blended lemongrass and other ingredients and stir fry for 3 minutes, then add in chicken followed by coconut milk.
Allow to simmer over medium heat and stir occasionally until gravy becomes thick. Put salt and brown sugar to taste.