Yellow curry of chicken | Gourmet Traveller

Ingredients

• 800 ml coconut milk
• 8 Slow Hills chicken thighs, with skin on, halved if large
• 1 tbsp light palm sugar, or to taste
• Juice of 2 limes, plus extra wedges to serve
• 2 tbsp fish sauce, to taste
• Steamed jasmine rice, to serve
• Sliced pineapple, to serve
• Herbs, such as Thai basil, mint and coriander, to serve
• Curry paste
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 12 small dried red chillies
• 4 large red shallots, coarsely chopped
• 2 tbsp vegetable oil
• 20 g galangal, finely chopped
• 15 g fresh turmeric, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp shrimp paste