Method

In a food processor or mortar, combine the base paste ingredients and grind to a smooth paste. Joint the chicken and trim any visible fat.

Heat the oil in a saucepan big enough to hold the chicken and fry the paste until brown and fragrant. Add the additional shallots and chicken and coat in the paste. Fry for a further 2 minutes until the shallots are softened.

Add in the coconut cream and water and cover with ½ tsp of salt. Simmer for 20 minutes and then uncover and simmer for a further 5 minutes until the chicken is tender and the sauce is reduced. Add in the lime juice and stir well. Adjust seasoning with salt and sugar. Scatter with shredded kaffir lime leaves to serve.