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1
In a small saute pan, toast the coriander and cumin seeds over medium heat until aromatic, 2 to 3 minutes.
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2
Shake the pan frequently to keep the seeds from burning on any sides.
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3
Remove from heat and grind the seeds, along with the cardamom seeds, in a spice grinder, coffee mill or using a mortar and pestle.
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4
Transfer the ground seeds to a mortar and pestle or a food processor.
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5
Add the nutmeg, clove, chiles, garlic, shallot, lemongrass, galangal and kaffir lime leaves.
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6
Pound the ingredients until finely pulverized with no visible chile pieces.
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7
Add the shrimp paste and mash to combine.
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8
(If using a food processor, drizzle in a little water as needed to puree the ingredients to a paste.)
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9
This makes about 1 1/4 cups curry paste, more than is needed for the recipe.
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10
The paste can be made up to 2 weeks in advance, covered and refrigerated until needed.
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11
In a large, heavy-bottom saucepan, heat the oil over medium heat until hot.
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12
Stir in the curry paste.
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13
Cook the curry paste, stirring frequently, until aromatic, 1 to 2 minutes.
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14
Stir in the coconut cream (the thicker liquid at the top of the can).
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15
Simmer until the oil separates, 2 to 3 minutes.
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16
Stir in the potato and cook, stirring frequently, until the potatoes just begin to soften, 7 to 10 minutes.
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17
Stir in the chicken and cook, stirring frequently, until the chicken cubes turn opaque on the outside, about 3 minutes.
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18
Stir in the peanuts and tomato and remaining coconut milk.
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19
Simmer for a few minutes to marry the flavors.
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20
Stir in the sugar and fish sauce.
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21
Simmer, stirring frequently, until the mixture darkens and the oil rises to the top, 15 to 20 minutes.
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22
If the sauce begins to thicken too much, stir in a little water as needed.
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23
Remove from heat and serve immediately over rice.
