Heat 2 or 3 tablespoons oil in a wok on high then lower to medium heat
Add onion or shallots and salt
Brown well. Drain on paper towels. Put aside for later
Blend spice paste ingredients using a little oil or water to moisten, then set aside
Heat 2 or 3 more tablespoons oil in a wok (or heavy pot) on high then lower to medium heat
Add spice paste to the wok
Stir fry until spice paste is toasted - should be aromatic - do not burn
Add chicken, lime leaves and sugar to wok
Stir to coat chicken with curry paste (about 3-5 mins)
Add thin coconut milk and lime juice to to wok, stir, and season
Bring to boil
Reduce heat, cover, and simmer chicken in coconut milk for 20 min, stirring occasionally
Add thick coconut milk, simmer uncovered, 10-15 min until chicken tender and gravy thickens
Transfer to serving dice
Garnish chicken with fried onion or shallots