Spoon this vibrant creamy curry sauce over sautéed chicken, partnered with steamed jasmine flavored with freshly toasted cumin seeds. If you can get them, use 4 sliced kaffir lime leaves for the grated lime peel—and if you prefer you can make the curry paste in a small food processor or food chopper.


  1. Place red pepper flakes in a large mortar & pestle. Grind for 1 minute. Add cardamom seeds; continue grinding until nearly powdered.

  2. Add ginger, turmeric, kaffir lime, garlic cloves, and shallot one at a time, grinding and pounding until a paste forms. Set aside.

  3. Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper. Sauté about 6 minutes, turning once, until nicely browned. Remove to a plate.

  4. Spoon spice paste into skillet; cook over medium-low heat for about 5 minutes or until fragrant, stirring constantly. Pour in coconut milk, brown sugar, cinnamon, and anise.

  5. Return chicken to pan; increase heat and simmer for about 10 minutes or until chicken is no longer pink in center. Cook to internal temp of 165°F. Serve chicken and sauce garnished with toasted coconut, cilantro, and/or green onions.