Blend the ingredients and make the paste coarsely, not too fine.

In a big pot, add 2 tbsp oil, add paste in and cook for about 2 mins.

Add chicken in, mix well and cook for about 4 mins.

Add 1/3 of coconut milk from the can to the pot.

Add curry powder, salt, curry leaves and thai curry paste (optional).

Cook for another 5 mins, add the chili oil in.

Cook on low heat for another 10 mins.

Add the rest of coconut milk in. continue cooking until chicken is cooked through.

When done, garnish with coriander and serve.