Thai Jungle Curry

Ingredients:
•SERVES 2-3
•1/2 chicken, chopped into pieces, OR 4-6 chicken pieces, thighs, breast, or drumsticks
•generous handfuls of fresh coriander and basil for topping
•optional vegetables: 1 cup eggplant, chopped into bite-size pieces, and 1/2 cup cherry tomatoes
•JUNGLE CURRY SAUCE:
•1/2 onion
•1/4 cup sliced galangal (thaw first if purchased frozen), or substitute 2 thumb-size pieces of ginger
•1 Tbsp. green peppercorns (these come packed in a jar with vinegar - available at most Asian/Chinese food stores))
•2 Tbsp. fresh or frozen lemongrass, sliced finely
•6 cloves garlic
•6 kaffir lime leaves, snipped into slivers with scissors and discarding any inedible stems (also available frozen)
•1 Tbsp. chili powder
•1-2 fresh red chilies, OR 1 tsp. cayenne pepper powder (adjust according to how hot you want it)
•juice of 1/2 lime
•1 tsp. shrimp paste (available in jars at Asian food stores)
•3 Tbsp. fish sauce (available in tall bottles at Asian food stores)
•1 can coconut milk
•optional: 1 tsp. palm or brown sugar
Preparation:
1.While this curry is traditionally made in a wok (by simmering the meat in the sauce), I find it's easier in the oven where it won't burn or dry out. Preheat oven to 375 degrees.
2.Place all curry sauce ingredients in a food processor. Process well to form a sauce. If using a smaller chopper:only add a little of the coconut milk - just enough to keep the blades moving. The rest can be added later, along with the chicken.If you don't have a food processor or chopper: finely mince the ingredients and then stir all together in a bowl with the coconut milk to create the curry sauce.
3.Place the chicken in a casserole dish and pour the curry sauce over top. Mix all together. Cover the curry and place in the oven for 1 hour.
If adding vegetables: Remove curry after 45 minutes and add the vegetables, stirring them into the sauce. Return to the oven to bake for 15 more minutes.

4.Check the curry after 1 hour, ensuring the chicken is well cooked. If needed, return the curry to the oven for another 10 minutes or until chicken is well done.
5.Before serving, stir the sauce well and then do a taste-test. If not salty enough, add a little more fish sauce (1/2 Tbsp. at a time) . If not spicy enough, add more chili or chili sauce. If too spicy, add a little more coconut milk or plain yogurt. If too sour for your taste, add a little more sugar.
6.Serve right in the casserole dish, or for more formal occasions, scoop the curry into a serving bowl or onto individual plates. Top with generous amounts of fresh coriander and basil, and thin strips of fresh red chili if desired. Serve with plenty of Thai jasmine-scented rice,