Chicken With Fresh Curry Paste

Directions

1. 1
   Salt and pepper the chicken, and brown carefully on both sides in a 12-inch skillet over medium-high heat for 15 or 20 minutes.
2. 2
   Meanwhile, soak shrimp in warm water to cover, and dried chilies in warm water to cover.
3. 3
   Combine onion, garlic, ginger, cumin and coriander in a food processor.
4. 4
   When shrimp are tender, add to processor, reserving their liquid (or add the nam pla or soy sauce).
5. 5
   When chilies are soft, discard stems; add flesh to processor.
6. 6
   Pulse machine on and off, using the coconut milk or the reserved liquids as necessary to form a thick paste.
7. 7
   Remove chicken from pan, leaving a couple of tablespoons of fat behind.
8. 8
   Add curry paste, and cook over medium heat, stirring occasionally, 2 minutes.
9. 9
   Add remaining coconut milk, and bring to a boil; put chicken back in pan, with its accumulated juices.
10. 10
    Cook, uncovered, at an energetic simmer until chicken is tender, 20 to 40 minutes.
11. 11
    Meanwhile, quarter 1 lime, and juice the other; stir this juice into curry.
12. 12
    Serve garnished with cilantro and accompanied by lime quarters, with white rice.