-
1
Marinate the Tomatoes In a medium saucepan, heat the oil.
-
2
Add the lemongrass, ginger, garlic and cinnamon stick and cook over moderate heat, stirring occasionally, until the garlic is golden, about 3 minutes.
-
3
Transfer to a heatproof medium bowl, add the vinegar and sambal oelek and let cool completely.
-
4
Fold in the tomatoes and 2 teaspoons of salt and marinate at room temperature for at least 6 hours.
-
5
Remove the cinnamon stick before serving.
-
6
Make the Broth In a medium saucepan, heat the oil.
-
7
Add the onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes.
-
8
Add the cilantro, ginger and curry paste and cook, stirring occasionally, until the ginger is softened, about 5 minutes.
-
9
Add the stock, coconut milk and cream and bring to a boil.
-
10
Reduce the heat to moderately low and simmer, stirring occasionally, until reduced to 2 cups, about 25 minutes.
-
11
Make the Broth Stir the lime juice, fish sauce, sugar and kaffir lime into the broth and remove from the heat.
-
12
Let stand at room temperature for 20 minutes.
-
13
Meanwhile, Cook the Chicken Light a grill or preheat a grill pan.
-
14
Brush the chicken with oil and season with salt.
-
15
Grill skin side down over moderate heat until lightly charred and the skin is crisp, about 7 minutes.
-
16
Flip the chicken and grill until just cooked through, about 7 minutes longer.
-
17
Transfer to a carving board and let rest for 5 minutes.
-
18
Meanwhile, Cook the Chicken Strain the broth through a fine sieve and return it to the saucepan; discard the solids.
-
19
Bring to a simmer and season with salt.
-
20
Slice the chicken crosswise 1/2 inch thick and transfer to shallow bowls.
-
21
Ladle the coconut broth around it and spoon some of the tomatoes and their marinade on top.
-
22
Garnish with small basil leaves and serve.
