Southern Chicken Curry from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 1 large garlic clove, crushed
• 1 chicken, weighing about 1.5kg/3-3½lb, chopped into 12 large pieces
• 60 ml/4 tbsp vegetable oil
• 30 ml/2 tbsp Thai fish sauce
• 30 ml/2 tbsp sugar
• 400 ml/14 fl oz/1⅔ cups coconut cream
• 250 ml/8 fl oz/1 cup chicken stock
• 1 bunch spring onions (scallions), thinly sliced
• juice of 2 limes
• 2 small fresh red chillies, seeded and finely chopped
• 5 cm/2 in piece fresh turmeric or 5 ml/1 tsp ground turmeric
• 5 ml/1 tsp dried chilli flakes
• 2 1/2 ml/½ tsp salt
• 2 1/2 ml/½ tsp cumin seeds
• 2 1/2 ml/½ tsp coriander seeds
• 5 ml/1 tsp dried shrimp paste