Thai Lime and Coriander Chicken Curry

1.Prepare the curry paste: In a food processor or mortar and pestle, combine garlic, shallots, chilies, ginger, lemongrass, coriander leaves and stems, toasted coriander seeds, toasted cumin seeds, white peppercorns, and lime zest. Process or pound until a smooth paste forms. Add a tablespoon of water if needed to help with blending.

2.Heat the coconut oil in a large pot or Dutch oven over medium-high heat.

3.Add the chicken pieces and cook until lightly browned on all sides. Remove the chicken from the pot and set aside.

4.Add the prepared curry paste to the same pot and cook, stirring constantly, for 2-3 minutes until fragrant.

5.Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot.

6.Stir in the fish sauce and brown sugar. Bring the mixture to a simmer.

7.Return the browned chicken to the pot. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.

8.Stir in the fresh lime juice.

9.Taste and adjust seasoning if necessary, adding more lime juice, fish sauce, or sugar as needed.

10.Serve the curry hot over cooked jasmine rice, garnished with fresh chopped coriander and red chili slices, if desired.