rich, aromatic, meaty
In a bowl, combine the chicken with 1 tablespoon salt, mix well and leave for marinade for 1 hour. Bruise the lemongrass.
Heat 3 tablespoons of oil in a saucepan over medium heat, add the chicken in batch, cook for 3-4 minutes or until browned. Remove the chicken and set aside. Then, add the vegetable to the pan and brown the vegetables lightly.
Return the meat and vegetables to the saucepan. Add the curry paste and mix well. Turn on the heat, then, add coconut juice, coconut milk, lemongrass and enough water to cover the meat and vegetable mixture. Bring the mixture to the boil and simmer for 20 minutes, or until the chicken and veggies are cooked through.
Add three of the curry leaves (reserving one for garnish) to the pot, and simmer for 1-2 minutes. Taste and season the curry with salt and pepper to your taste. Remove from the heat. Discard the lemongrass and curry leaves. Serve in a deep bowl, garnish with spring onion, corianders, extra curry leaves.
To make the lime, chilli and salt dipping: Mix together 1 teaspoon each of salt and pepper in a small bowl. Squeeze in half of the lime juice. Mix well. The curry is accompanied by crispy baguettes. Dip the meat or vegetables into the lime, chilli and salt dipping prior eating.