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1
In a small food processor, whirl coriander seeds until finely ground.
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2
Add chili, shallots, garlic, galangal and ginger and process to a smooth paste, adding a tablespoon or so of water if needed.
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3
(Ingredients can also be chopped finely, then pounded together in mortar and pestle.)
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4
Heat oil in a large heavy pot over medium heat.
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5
When oil is hot enough to gently sizzle a pinch of paste, add all the paste and cook, stirring often, until golden, 5 to 7 minutes.
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6
Reduce heat as needed to prevent browning.
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7
Using a heavy object like a glass measuring cup, smash lemon grass stalk, crushing lightly just until bendable.
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8
Tie in a knot, pulling gently on both ends.
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9
Add to pot with cinnamon and lime leaves.
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10
Cook 1 minute more, until cinnamon is fragrant.
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11
Scrape paste to one side and add chicken to pot.
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12
Raise heat and brown chicken lightly on both sides, about 10 minutes total.
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13
Add 1 cup coconut milk, 1 1/4 cups water and salt, stirring well and scraping up browned bits from bottom of pot.
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14
Bring to a gentle simmer and cook uncovered 40 to 50 minutes, until chicken is cooked through and sauce is thickened.
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15
Do not boil.
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16
Add remaining coconut milk and heat through.
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17
Taste for salt.
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18
Let cool slightly and serve.
