Toast the coriander seeds in a dry pan for 30 seconds until fragrant, then grind with the chili flakes in a spice grinder or mortar and pestle until fine. (Toasting the coriander first releases more flavor — this is the foundation of your spice paste.)
Transfer the ground spices to a small food processor. Add garlic, onion, and ginger, then process to a smooth paste, adding 1-2 tablespoons water if needed.
Heat oil in a heavy-bottomed pot or Dutch oven over medium-low heat. Add the spice paste and cook, stirring frequently, until fragrant and the paste has darkened slightly, 5-7 minutes.
Add lime leaves, cinnamon stick, and lemongrass. Cook, stirring occasionally, until the cinnamon becomes fragrant, about 2 minutes.
Increase heat to medium. Add chicken pieces and cook, turning once, until golden brown on both sides, 8-10 minutes total.
Pour in half the coconut milk, 1.25 cups water, and salt. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until chicken is tender and sauce has thickened, 40-50 minutes.
Stir in remaining coconut milk and cook for 2 minutes more.
Let rest for 15 minutes before serving. Remove cinnamon stick and serve over jasmine rice.
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