Malaysian chicken curry

Step 1

Place all curry paste ingredients in a food processor and process until a smooth paste forms. Season with salt and pepper.

Step 2

Heat oil in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes or until onion softens. Add curry paste and cook, stirring, for 1 minute or until aromatic. Add chicken, lime leaves, cinnamon, star anise, coconut milk and chicken stock. Bring to a simmer. Reduce heat to low and cook, partially covered, stirring occasionally, for 30 minutes, or until sauce thickens and chicken is tender. Remove from heat. Add palm sugar and fish sauce; stir to combine. Taste and season with sugar and fish sauce.

Step 3

Spoon among serving bowls. Top with lime leaves and serve with rice, if desired.