Step 1

Soak the chicken in a pot with 1 lt water, salt and lime juice for 15 minutes. Set aside.

Step 2

Dilute the coconut cream in 500ml water.

Step 3

Blend into a fine paste: chillies, galangal, ginger, garlic, and red onion.

Step 4

In a wok, heat the vegetable oil over medium heat. Add the blended paste and sauté until it thickens and starts to become dry.

Step 5

Add the lemongrass, lime leaves, coriander powder and turmeric powder. Mix well.

Step 6

Add the diluted coconut cream. Bring to a boil.

Step 7

Add the chicken. Reduce to a medium low flame. Cook until the chicken is done, and until the liquid has evaporated into a thick paste. This should take about 45 minutes to an hour. Stir occasionally to prevent the coconut from breaking.

Step 8

Turn off the heat and serve.