Malaysian Finger Lime And Chicken Curry

Curry: (Serves 4)

• 2 tablespoons of vegetable oil
• 7 finger limes, preferably yellow or light green, sliced in half lengthways, remove and save the pulp of one of the finger limes for the garnish
• 4 chicken thigh fillets, cut into bite size pieces
• 1 ½ tablespoons of fish sauce
• 3 tablespoons of tamarind puree
• 300 ml light coconut milk
• 1 kaffir lime leaves, finely sliced

Curry paste:

• 1 Teaspoon ground turmeric
• ½ teaspoon shrimp (prawn) paste
• 4 whole cloves of garlic. Chopped
• 4 small red chillies, deseeded and sliced thinly, use only two chillies for a milder curry
• 2 teaspoons of finely grated galangal
• 2 lemongrass stalks, white part only, sliced
• 1 red onions, chopped
• 4 kaffir lime leaves, roughly chopped

Method:

To make the curry paste, put all the curry paste ingredients in a food processor and process until a thick paste forms.

Heat the oil in a wok until it starts to smoke, add the curry paste and cook until fragrant about 2 minutes then add the chicken, stir the chicken through to coat with the paste, cook for a further 3 minutes.

Add the tamarind puree, fish sauce, coconut milk and the finger limes. Simmer for 15 - 20 minutes, stirring occasionally or until the chicken is cooked through, garnish with the kaffir lime leaves and pulp of finger lime. Serve with rice.