Directions

To Prep

1. Place all the curry paste ingredients in a food processor. Blend until a smooth paste forms.

To Cook

1. Heat the oil in a large pan over medium heat.
2. Add the spice mixture and stir-fry for 2 mins.
3. Add the chicken pieces and fry for 2-3 mins. Add the coconut cream, star anise, cinnamon, sugar, salt and tamarind puree.
4. Reduce heat to low, cook, stirring occasionally until the chicken is cooked through.
5. Add the fish sauce and stir. Taste the curry. Season with salt and sugar if needed.
6. Divide rice among serving bowls. Spoon over curry.
7. Top with coriander leaves. Sprinkle with reserved toasted coconut. Serve.