This very flavorful curry dish is served in Cambodia, where it is called samlá. I believe the original version would use a ton of fresh galangal — ginger works fine, as well. I added a touch of galangal (Laos) powder (which I keep in the pantry) to add that woody delicious aroma of galangal. I prefer this curry rather fiery, but if you like it milder, you can cut down on the Thai chilies. If you like curry, you must try this dish and let me know what you think!
4 inches fresh ginger, peeled and thinly sliced cross-wise
3 stalks lemongrass, outer leaves removed, bottom 6 inches finely chopped
2 – 4 dried Thai chilies, soaked in hot water 20 minutes, then finely chopped
1/2 tsp Thai shrimp paste
1 Tbsp rice wine vinegar
1 tsp grated lime rind
1 tsp salt
1/2 tsp Laos powder (dried, ground galangal)
1/2 tsp ground turmeric
5 garlic cloves, peeled and coarsely chopped
4 shallots or 1 medium onion, peeled and coarsely chopped
2 Tbsp vegetable oil
2 1/2 lbs boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
1 14.5 oz can coconut milk
1 tsp sugar
1 tsp fresh lime juice
Combine first 11 ingredients (through shallots) in a food processor. Process into a smooth paste.
Heat oil over medium-high heat in a Dutch oven. Add ginger mixture and stir-fry 1 minute. Add chicken and brown on all sides, about 4 minutes. Add coconut milk and sugar. Deglaze pan while bringing mixture to a boil. Cover, reduce heat to low and simmer 25 minutes. Remove lid and let simmer an additional 5 minutes, until sauce is slightly thickened. Stir in lime juice and season with additional salt and/or sugar if desired. Serve over steamed jasmine rice.