3 tablespoons oil
1 medium-sized onion, cut into 4 wedges
1 chicken, cut into bite-sized pieces or chicken thigh cut the Thai way
Salt to taste
1-2 tablespoons fresh lime juice
Pinch of sugar (optional)
30 medium-sized dried chilies, or to taste, seeded, soaked in warm water and squeezed dry
Grind the Spice Paste ingredients to a fine paste. Heat the oil in a wok and fry the onion wedges until soft, then add the Spice Paste and fry until fragrant. Add the chicken and stir-fry until brown and coated with the spices. Add salt to taste, the lime juice, sugar (if using) and a splash of water if necessary. Continue cooking on low heat until the chicken is tender and the gravy is dry.