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Spice paste
2 clove garlic
3 macadamia nuts
2 Tb coriander ground
1 Tb cumin ground
½ tsp fennel ground
½ tsp pepper ground
1 Tb water

1. Place all spice paste ingredients into robo coupe and grind all ingredients together to for a paste, adding a little more water if necessary
2. Mix coconut milk, evaporated milk or cream, ground almonds and lime juice together and set aside for 10 minutes so that is curdles slightly
3. Heat oil in pot over medium heat and stir-fry the onion for 2 minutes until soft, then add ginger, cardamom, clove, and lemon grass and spice paste
4. Cook out for 5 to 6 minutes until fragrant, stirring consistently to prevent burning
5. Add the coconut mixture, chicken, salt and water and simmer for 10 minutes
6. Add potato and simmer for another 15 minutes
7. Remove from heat and serve with steamed jasmine rice and fried shallots