INGREDIENTS:
(SERVES 8)
1 INCH PIECE GALANGAL,
SLICED
6 SHALLOTS, SLICED
2 MACADAMIA NUTS
5 STALKS LEMONGRASS,BOTTOM 4 INCHES, WHITE PART, SLICED
THIN
5 CLOVES GARLIC,SLICED
2 MEDIUM ONIONS,SLICED
1/2 TSP TURMERIC
4 DRIED CHILLIES
1 TSP BELACAN,TOASTED
1 TSP SALT
1 TSP SUGAR
1/4 TSP PEPPER
1/4 CUP WATER
1/3 CUP VEGETABLE OIL
3 POUNDS BONELESS CHICKEN PARTS, SUCH AS BREASTS AND
THIGHS
3 KAFFIR LIME LEAVES
2 CUPS CHICKEN BROTH
1/2 CUP "THICK" COCONUT MILK
1 TBSP LEMON JUICE
1/4 CUP MINT LEAVES,FOR GARNISH
PROCEDURE:
1) PROCESS THE GALANGAL,SHALLOTS, KEMIRIR, LEMON GRASS,
GARLIC, ONIONS,
TURMERIC,DRIED CHILLIES, BELACAN, SALT,
SUGAR, AND PEPPER WITH THE
WATER TO MOISTEN TO A SMOOTH PASTE.
2) HEAT THE OIL IN A WOK OR LARGE PAN, ADD THE SPICE
PASTE, AND STIR FRY
IT OVER LOW
3) HEAT FOR ABOUT 10 MINUTES AS THE AROMA AND THE OIL
RISE. POUR OFF
ALL BUT 1 TBSP OF SPICED OIL.
4) ADD THE CHICKEN PIECES, LIME LEAVES, AND CHICKEN
BROTH, BRING TO A
BOIL, AND SIMMER OVER LOW HEAT FOR 10
MINUTES MORE. THE CHICKEN
SHOULD BE TENDER NOW AND THE SAUCE THICKEN.
5) GARNISH WITH THE MINT LEAVES. SERVE WARM WITH STEAMED RICE.
