Divide chicken into joints. Make coconut milk and put the first extract or
thick milk in the refrigerator or in a cool place for an hour or so until
the cream rises to the top. Spoon off the cream or richest part of the
milk into a cup. Heat this cupful of coconut cream in a large heavy
saucepan, stirring constantly until it comes to the boil. Lower heat and
continue cooking, stirring occasionally, until the cream thickens and oil
bubbles around it. By this time it should be reduced to a quarter of the
original amount. Add the curry paste and fry the rich oily cream for about
5 minutes, stirring constantly. The curry paste will smell cooked and oil
will separate from it when it is ready.
When this
happens add the pieces of chicken and cook over medium low heat stirring
frequently and turning them, for about 15 minutes. The chicken will change
color and have a cooked appearance. Add the remaining coconut milk, citrus
leaves, salt and fish sauce and stir while the coconut milk comes to the
boil. Then turn heat low and allow to simmer uncovered for 35-45 minutes
or until the chicken is well cooked and tender and the gravy rich and
oily. (In Thai curries the aim is not to reduce the liquid to a small
amount of thick, almost dry gravy.) Stir in the chopped fresh chilies and
herbs, simmer for 5 minutes longer, then turn into serving
dish. Serve with white rice.