Step 1

An overview image of the curry paste ingredients; each has been separately roasted.

Step 2

Charred roasted dry long chilies.

Step 3

Pound all the ingredients into a smooth paste, and set aside.

Step 4

Simmer the chicken in coconut milk until it is cooked.

Step 5

Heat the pork fat over medium heat, and fry the curry paste until fragrant.

Step 6

Gradually add cooking liquids from the chicken, and continue frying until it incorporates into the curry.

Step 7

Keep stirring until a beautiful red oil floats on top.

Step 8

Continue this until all the liquids are mixed together, then add the cooked chicken.

Step 9

Add shallots.

Step 10

Add sultana raisins.

Step 11

Cook until the shallots are soft, and the curry thickens to the desired consistency.

Step 12

Add fish sauce.

Step 13

Add palm sugar.

Step 14

Add tamarind paste.

Step 15

Squeeze bitter orange juice.

Step 16

Serve.