Step 1

Preheat the oven to 180°C.

Step 2

For the spice paste

Step 3

Place the shrimp paste in a small pan and roast in the oven for about 10 minutes until fragrant. Allow to cool.

Step 4

Place all other spice paste ingredients, along with the shrimp paste, into a blender and blend to a fine paste.

Step 5

For the curry

Step 6

Heat oil in a wok, add the spice paste and fry until fragrant, stirring frequently for about 12 minutes, taking care not to burn it. Add half the coconut cream and the lemongrass, and stir-fry until the cream separates.

Step 7

Add the chicken thigh fillets and fry for about 6 minutes until well coated with the spice paste. Add the coconut milk and palm sugar, bring to the boil, then simmer gently for about 20 minutes until the chicken is cooked through.

Step 8

Add the lime juice and remaining coconut cream, and season to taste.

Step 9

For the rice

Step 10

Heat a wok or large non-stick frying pan over a high heat until it is hot. Add oil and when it is very hot, add the onions and green shallots, and fry for 1 minute. Add the chilli, and fry for 30 seconds. Add ginger and garlic, fry for 30 seconds. Add rice and stir-fry, mixing thoroughly and breaking up any clumps of rice. Add the Shaoxing, soy and sugar.

Step 11

Continue to stir-fry until seasoning is totally mixed through and rice has no clumps.

Step 12

HOT TIPS

Step 13

You should be able to find Belachan shrimp paste in most good grocery stores.

Step 14

This is also a great curry for seafood, so cook the paste, add the seasoning and coconut and cook for about 10 minutes, then add prawns, fish, scallops - whatever you like. Just be sure to cook the seafood gently.Lobsters are cheaper in December and make the best kapitan curry going!

Step 15

SOMETHING TO DRINK RIESLING

Step 16

The green apple and citrus flavours of this 2011 Delatite Riesling (about $23), from a small family-owned biodynamic winery in Upper Goulburn, Victoria, will beautifully complement the chicken kapitan curry.