Place all the spice paste ingredients in TM Bowl. Blend 10 sec/Speed 9.
Scrape down the bowl. Blend 30sec/Speed 9. Repeat until paste forms. (Alternatively, pulse in a food processor)
Place one cup of the Balinese Spice Paste in a jar and pour a thin layer of oil over the top. Seal the jar and refrigerate for future use.
Balinese Chicken Curry
Preheat the oven to 200 degrees Celcius.
Add the chicken thigh fillets to a large glass bowl.
Pour the spice paste over the chicken. The chicken can be allowed to marinate in the spices or cooked straight away. (cover and refrigerate if marinating)
Add the marinated chicken thigh fillets to a roasting tray.
Top with sliced capsicum, juice from 1 lime, ½ the lime leaves and bruised lemongrass stalks.
Cook the chicken uncovered for 10 mins.
Remove the tray from the oven and turn each thigh fillet over.
Add the coconut milk and remaining lime leaves to the roasting pan and stir the mixture to combine. Continue to cook the curry for a further 10-15 minutes.
Garnish with sliced lime and top with coriander leaves.
Notes
The Balinese Chicken Curry can be marinated the night before for a super quick weeknight meal.