Ingredients: (Serves 2)
Take the lemongrass, peel off the outer layers and take the top and bottom off, and beat it with the back of your knife to release the oils. Cut the lemongrass finely and add to a food processor with the shallots, garlic, ginger, chillies, turmeric and water. Blend until a paste forms, adding more water if needed. Set aside.
In a heavy skillet, place on a medium heat and melt a knob of butter. When foaming, add the chicken skin side down and cook until skin crisps up. Turn and cook for a further 5 minutes. Remove from the pan and set aside
In the same pan, add the curry paste and cook until it starts to release its aroma. Add the cardamon, cinnamon, star anise, lime leaves and cook out for 5 minutes then add the coconut milk. Add the chicken back to the pan and bring to a rolling simmer for around an hour, until the chicken is tender and falls apart.
In a separate frying pan, lightly toast the shredded coconut and set aside
Remove the chicken from the sauce and add to your plate, spooning over some of the cooking liquid and garnish with the coconut and chopped coriander. Serve with steamed rice