McCormick Thai Dry Curry

Preparation: 25 - 30 mins
Serves: 3 - 4

800 gm chicken (chopped into bite-sized pcs)
140 ml thick coconut milk
1 Bombay onion, sliced
4 thin slices of fresh young ginger
2 stalks curry leaves
2 kaffir lime leaves, crushed

(A)
1 tsp mustard seeds
1 star anise
2 cardamom pods, split
4 - 5 tbsps cooking oil

Spices (ground and combined into a paste)
12 dried red chillies, seeded
3 tbsps McCormick Thai Hot Seasoning
1 tsp McCormick Black Pepper Ground

Method:
1. Heat oil in a preheated wok, fry ingredients (A) - onion, ginger and curry leaves until fragrant. Add ground combined spices. Fry for 20 - 30 secs
2. Stir in chicken pcs and fry until well combined. Add 2 tbsps thick coconut milk. Simmer over gentle low heat for about 8 - 10 mins
3. Add in remaining coconut milk and bring to a simmering boil. Reduce the heat and add kaffir lime leaves. Continue to simmer until chicken is cook or gravy is thick. Add seasoning to taste