Kalio Chicken Curry - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons tamarind paste
• 1½ teaspoons fine sea salt
• ½ tablespoon palm sugar
• 1kg boneless chicken thighs, cut into large pieces
• 200ml coconut milk
• 6 makrut lime leaves, ribs removed and thinly sliced
• jasmine rice, to serve
• FOR THE PASTE
• 1 banana shallot, peeled
• 3 garlic cloves, peeled
• 2½cm-piece ginger
• 2 stalks lemongrass, trimmed
• 5cm-piece galangal, or ginger with 2 teaspoons lemon juice
• 3 red chillies, deseeded
• 5cm-piece fresh turmeric, peeled, or 1 teaspoon ground turmeric