8 boneless and skinless chicken tenderloins |
1/4 teaspoon nutmeg |
1/4 teaspoon ground cloves |
1/4 teaspoon cayenne pepper (more if you like spicy!) |
1/2 teaspoon turmeric |
1 1/2 teaspoons cinnamon |
2 tablespoons ground coriander |
1 tablespoon ground cumin |
7 ounces good-quality coconut milk (not cream!) |
2 tablespoons fresh finely chopped lemongrass (usually found in a tube refrigerated near the produce section) |
1 onion, peeled and quartered |
4 garlic cloves |
1 thumb-size piece ginger or 1 galangal |
2 teaspoons dark soy sauce or 2 teaspoons braggs liquid aminos |
2 1/4 teaspoons tamarind paste or 2 1/4 teaspoons vinegar |
1 tablespoon agave nectar |
2 tablespoons fish sauce |
1 teaspoon shrimp paste or 1 teaspoon substitute 1 tbsp. fish sauce |
2 whole star anise |
fresh cilantro |
dry shredded coconut |