For this chicken version I used homemade chicken stock instead of water and served the chicken (drumsticks) and sauce on a bed of thinly shredded zucchini that had been microwaved for a minute or two to warm through.
Tumeric and Pepper Curry Sauce
2 tablespoons grated fresh tumeric
1 tablespoon freshly ground black pepper
1 tablespoon grated green ginger
4 - 6 cloves garlic, crushed
1 can coconut cream
1 can water
6 kaffir lime leaves
2-3 red chillies, left whole
Finely chopped stems of half bunch of coriander, reserve leaves for garnish.
Combine these ingredients in a large saucepan an simmer for twenty minutes or longer.
To finish the sauce
1 tablespoon raw / brown sugar
1 - 2 tablespoons fish sauce
Juice of 2 limes
Add these ingredients to the base sauce, taste and adjust flavour with fish sauce or lime juice.
Remove lime leaves and garnish with chopped coriander leaves.