Step 1

Grind spice paste: Use a food processor to grind shallots, garlic, candlenuts, ginger, and galangal into a smooth paste.

Step 2

Sauté spice paste and herbs: Heat oil in a wok over medium heat. Sauté spice paste, lemongrass, daun salam, turmeric, cumin, and pepper for 3-5 minutes, or until fragrant.

Step 3

Add chicken: Add chicken into the wok. Stir, and cook until the chicken is no longer pink.

Step 4

Add coconut milk and seasonings: Pour in coconut milk, chicken stock/water, tamarind juice, and season with salt and coconut palm sugar. Once it boils, reduce the heat to a simmer and cook until the chicken is tender and the sauce is reduced and thick.

Step 5

Garnish and serve: Stir in kaffir lime leaves. Turn off the heat and transfer the curry to a serving bowl. Garnish with fried shallots and serve it immediately with steamed white rice.