Ingredients
- 3 tbsp Madras curry powder
- 2 tsp freshly ground pepper
- 2 lemongrass stalks, bottom two-thirds, bruised and cut into 4-inch pieces
- 2 tbsp fresh lime juice
- 1/2 cup 1/3 cup plus 2 tablespoons canola oil
- salt
- 3 lb chicken thighs
- 8 small shallots
- 1 small red onion, quartered
- 5 garlic cloves
- 6 1/4-inch slice of peeled fresh ginger
- 3 macadamia nuts
- 5 dried Asian chili, stemmed
- 1 can
- 1 tbsp light brown sugar
- 11/2 shredded unsweetened coconut, toasted
Directions
In a bowl, combine the curry powder, pepper, lemongrass, lime juice and 2 tablespoons of the oil. Season with salt. Add the chicken, turn to coat and refrigerate for 4 hours.
In a food processor, puree the shallots, onion, garlic, ginger, nuts and chilies.
In a deep skillet, heat the remaining 1/3 cup of oil. Fry the chili paste over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chicken with its marinade and cook over moderate heat until the chicken is browned and nearly cooked through, about 20 minutes. Add the coconut milk, sugar and toasted coconut and simmer over moderate heat, stirring, until the chicken is tender and the sauce is very thick, about 25 minutes. Spoon off as much oil as possible and discard the lemongrass. Season with salt and serve.
