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1
Cut the tough root ends and dry upper stalks off the lemongrass; peel off the tough outer layers and discard.
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2
Very thinly slice the remaining 2 to 3 inches of each stalk.
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3
You should have 1 1/4 cups (the number of stalks you need will vary greatly depending on their size and freshness).
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4
If using a large mortar with a pestle, place the lime and turmeric in the mortar with a pinch of salt and pound to a paste.
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5
Add the galangal and pound well.
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6
Add about one third of the lemongrass and pulverize to a smooth texture.
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7
Gradually add more lemongrass, continuing to pound; empty out some or all of the mixture if your mortar is getting full.
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8
Once the lemongrass is broken down, add the shallots and then the garlic, along with another pinch of salt, as you continue pounding.
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9
Once you have a smooth, even paste, transfer to a medium bowl and set aside.
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10
If using a food processor or blender, place the lemongrass in the processor or blender and process until very finely chopped.
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11
Add the lime, turmeric, a pinch of salt, and the galangal and process until finely chopped.
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12
Add the shallots and garlic and another pinch of salt and process to a fine paste.
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13
Transfer to a bowl and set aside.
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14
Reserve the chile-soaking water and chop any tough stem ends off the soaked chiles and discard.
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15
Cut the chiles open and remove and discard the seeds (or set aside for another purpose).
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16
Mince the chiles, then place in a mortar or a blender or processor, with a pinch of salt, and pound or process to a coarse paste.
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17
If using a blender or processor, add a little chile-soaking water if necessary to help create a paste, and use a spatula to push the mixture back down the sides to the blade.
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18
Add to lemongrass paste, stir to mix well, and set aside.
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19
Spread the shrimp paste on a piece of aluminum foil, fold the foil over to seal, and flatten into a thin package.
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20
Place in a hot skillet over medium-high heat for 3 to 4 minutes.
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21
Turn over and cook for another 3 to 4 minutes, pressing the package flat against the skillet occasionally with a spatula.
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22
Remove from the skillet, unfold the foil, and crumble the toasted shrimp paste into the curry paste, stirring thoroughly to blend it in.
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23
Set the curry paste aside.
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24
If you wish, remove the skin and any excess fat from the chicken and discard.
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25
Use a heavy cleaver to cut the drumsticks and thighs apart, then halve each drumstick and cut each thigh into 3 pieces.
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26
Heat a large heavy pot over medium-high heat.
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27
Add the oil and when it is hot, stir in the curry paste.
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28
Cook, stirring, until smooth and aromatic.
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29
Add the chicken pieces and stir to turn and coat.
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30
Cook, stirring occasionally, for 7 to 10 minutes, until starting to change color.
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31
Add the 1 1/2 cups thinner coconut milk, the salt, and the sugar and bring to a boil.
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32
Boil gently for 10 minutes.
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33
Add about half the thicker coconut milk, bring back to a boil, and simmer, half covered, for 20 minutes.
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34
Skim off any scum, then add the remaining coconut milk and simmer for another 10 to 15 minutes, until the chicken is very tender.
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35
Serve hot, giving each person 2 pieces of chicken and lots of sauce.
