Azalina's Mint Curry

Ingredients

• 1 pinch kosher salt to taste
• 1 lime, juiced
• 1 (14 ounce) can coconut milk
• 2 teaspoons kosher salt
• 2 pounds boneless, skinless chicken breast halves, cubed
• ½ cup water
• ½ cup chopped fresh mint, stems reserved
• + 18 more ingredients
• • 2 tablespoons whole cardamom pods
  • 2 tablespoons whole cloves
  • 2 (2 inch) sticks cinnamon
  • 3 tablespoons whole star anise pods
  • water, or as needed
  • 3 (1 ½ inch) pieces fresh turmeric root, peeled and roughly chopped
  • ½ cup peeled and chopped fresh ginger root
  • 5 shallots, peeled and roughly chopped
  • 1 whole head garlic, cloves peeled and crushed
  • 5 stalks lemon grass, trimmed and thinly sliced
  • ¹/₃ cup sliced almonds
  • ¼ cup peanut oil, divided
  • 2 tablespoons fennel seeds
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 2 cups grated fresh coconut
  • ½ cup boiling water
  • ½ cup dried red chile peppers, stems and seeds removed

1. Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain well and set aside. 2. Toast coconut in a heavy pan on low heat until dark golden brown, about 5 minutes. Stir frequently to prevent burning. Transfer to a bowl and set aside. 3. Toast coriander, cumin and fennel s...

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