Jamaican / Thai Curry

Ingredients

1 1/2 to 2 pounds Chicken pieces (650-900 grams)
3 1/2 cups Coconut Milk (2 cans)
5 or 6 Green Onions, trimmed to about 6 inches (7 or 8 cm) each
2 tsp whole dried allspice Berries (you can substitute a mixture of Cinnamon, Cloves, and Nutmeg if you can't or don't want to get allspice)
2 tbs packed fresh Thyme Leaves (or 2 tsp dried)
2 inch piece of Ginger, peeled
6 cloves Garlic (more or less, according to your preference)
Ripe (orange) Habanero or Scotch Bonnet chillies, to taste (these peppers are EXTREMELY hot. I suggest you remove the seeds. The flesh is hot with a distinctive flavor. The seeds are just hot. Use your usual chillies if you can't find these.)
Juice of 1/2 of a Lime
Salt to taste

Method:

1. Grind the green onions, allspice, thyme, ginger, garlic, and chillies to a smooth paste. Add some of the coconut milk if you need to.
2. Put half of the coconut milk in a pan and boil it until it is reduced by about half.
3. Add the ground paste and cook over medium-high heat, stirring, until the raw smell is gone.
4. Add the remaining coconut milk and bring to a boil.
5. Add chicken and salt and bring to a boil again, stirring constantly.
6. Reduce heat and simmer uncovered until the chicken is tender and the sauce is at the desired thickness. It should be not too thin, but not too thick either (I know that's kind of vague. Use your own judgment).
7. Stir in the lime juice and remove from heat.
8. Servw over plain white rice. You should have plenty of sauce to flavor the rice.

Note: I make this with chicken, but you could easily make it with mutton, fish, shrimp, scallops, etc. If you make it with seafood, let the sauce reach the desired thickness before you add it in, so as not to overcook it. Also, you could use flakes of salty dried fish in place of some or all of the salt. I haven't tried this (I keep foregetting to buy the stuff), but salt cod is an important staple of Jamaican cooking.