Make the curry paste: Using a small food processor or blender, puree the shallots, garlic, candlenuts, galangal and 2 tablespoons vegetable oil to a smooth paste, adding more oil as needed.
In a heavy pot set over medium heat, heat a tablespoon of oil until hot. Add the curry paste and fry until lightly golden brown, 7 to 8 minutes. Add the coriander, cumin, white pepper (if using), lemongrass and kaffir lime leaves (if using) and fry until aromatic, about 1 minutes.
Season the cubed chicken with salt and add to the pot. Sautee for 2 to 3 minutes. Add the water and bring curry to a boil, then lower heat, cover, and simmer gently for 20 to 25 minutes.
Stir in the coconut milk and simmer gently until chicken is cooked through and tender, 5 to 10 minutes more. Taste and adjust seasoning and serve.
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|Serving Size: 1 (1251g)|
|Recipe Makes: 1|
|Calories from Fat: 932 (96%)|
|Amt Per Serving||% DV|
|Total Fat 103.6g||138 %|
|Saturated Fat 66.4g||332 %|
|Monounsaturated Fat 22.8g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 0mg||0 %|
|Sodium 3546.6mg||122 %|
|Potassium 929.5mg||24 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 14.2g|
|Protein 8.2g||12 %|
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Calories per serving: 967
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