Debone the chicken thighs. Slice the chicken into relatively large and equal-sized pieces .
Fill a pot with coconut milk (or 1 part water or stock to 1/4 part coconut cream).
Add the aromatics – three slices of galangal, three of shallots, and one bruised and sliced lemongrass stalk – and bring the coconut milk to a boil.
Once the coconut milk reaches a boil, add the chicken and braise over low heat until the chicken is tender.
Prepare the curry paste:
An overview of the curry paste ingredients.
Roast the dry chilies to no more than 10% char, then deseed and rehydrate the dried chilies in hot water.
Roast and grind the spices, starting with the white peppercorns, coriander seeds, cumin seeds, nutmeg and mace. The spices are ground separately and kept separate until they are used in the dish.
Pound the curry paste, starting with the chilies and salt, and gradually add the other ingredients, from the driest to the wet. Pound the paste until it is smooth with a rounded aroma.
Remove the curry paste and set it aside.
Wash the mortar and pestle with about one cup of plain water and reserve the liquids.
Cook the curry:
In a brass wok, heat the coconut cream until it thickens and oil appears. Add the curry paste.
Fry the paste until it loses its rawness.
Sprinkle more dry spices. Use your sense of smell to determine the amount.
Stop the frying with plain water. This is important, in order to separate the oil particles created during the paste-frying process from the rest of the broth. At this stage, mix gently to avoid re-emulsification of the oil.
Add the braised chicken along with some of its cooking liquids.
Dilute the curry:
Dilute the curry with coconut milk, stock or the chicken cooking liquids to your liking.
Seasoning:
Taste before seasoning.
Start by seasoning the salty element using fish sauce.
When you are satisfied with the saltiness, add palm sugar and tamarind paste at the ratio indicated.
Taste, and adjust seasoning as necessary.
Adding the herbs:
Turn off the heat before adding the Thai basil. Spread the Thai basil evenly on top of the curry and gently push it into the broth, allowing it to wilt down. Do not stir vigorously!
Plate and serve:
Put the curry into a serving bowl; drizzle thick coconut cream over it and serve!