Turmeric - 1 tsp

Coriander - 1 tsp

Fennel Seeds - 1 tsp

Palm Sugar - 1 tbsp

Fish Sauce - 2 tbsp

Water - 1 cup

Oil - 2 tbsp for cooking

Salt - to taste

Preparing the Ingredients

The first step in making Lanna Whisper Curry is to prepare the chicken. Ensure the chicken is clean and cut into uniform pieces to ensure even cooking. Next, prepare the coconut milk by shaking the can well before opening, or if using fresh, blend the grated coconut meat with warm water to extract the milk. The aromatic herbs such as lemongrass, kaffir lime leaves, and galangal should be sliced or torn to release their essential oils during cooking.

Making the Curry Paste

To form the heart of the Lanna Whisper Curry, create a homemade paste. In a mortar and pestle, combine lemongrass, shallots, garlic, red chilies, turmeric, coriander, and fennel seeds into a coarse paste. This combination will create a vibrant base that provides a rich flavor profile to the curry.

Cooking Process

Step-by-Step Instructions

1. Heat oil in a large pot over medium heat. Add the prepared curry paste and sauté until fragrant, about 2 to 3 minutes.

2. Add the chicken pieces and cook until they are lightly browned on all sides, ensuring they are coated well with the paste.

3. Pour in the coconut milk and water. Stir thoroughly to combine all the ingredients.

4. Add the kaffir lime leaves, sliced galangal, and palm sugar. Allow the curry to simmer gently.

5. Season with fish sauce and salt to taste. Adjust the balance of sweet, salty, and spicy flavors as desired.

6. Cover the pot and let it cook on low heat for 25 to 30 minutes, stirring occasionally to prevent sticking. Check cooking timer for guidance.

Final Touches

Once the chicken is tender and infused with the flavors of the curry, remove the lid and increase the heat slightly to reduce the sauce to your preferred consistency. Ensure you taste the seasoning and adjust if necessary before turning off the heat.

How to Enjoy Your Lanna Whisper Curry

Best served hot, Lanna Whisper Curry can be enjoyed with steamed jasmine rice or sticky rice to soak up the flavorsome sauce. Garnish with fresh herbs such as cilant