Azalina’s Mint Chicken Curry

INGREDIENTS

• 1/2 cup dried red chile peppers, stems and seeds removed
• 1/2 cup boiling water
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• 2 cups grated fresh coconut
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 2 tablespoons fennel seeds
• 1/4 cup peanut oil, divided
• 1/3 cup sliced almonds
• 5 stalks lemon grass, trimmed and thinly sliced
• 1 whole head garlic, cloves peeled and crushed
• 5 shallots, peeled and roughly chopped
• 1/2 cup peeled and chopped fresh ginger root
• 3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly chopped
• water, or as needed
• 3 tablespoons whole star anise pods
• 2 (2 inch) sticks cinnamon
• 2 tablespoons whole cloves
• 2 tablespoons whole cardamom pods
• 1/2 cup chopped fresh mint, stems reserved
• 1/2 cup water
• 2 pounds boneless, skinless chicken breast halves, cubed
• 2 teaspoons kosher salt
• 1 (14 ounce) can coconut milk
• 1 lime, juiced
• 1 pinch kosher salt to taste