Ingredients
- 3 teaspoons dried shrimp
- 80 ml (2 1/2 fl oz/ 1/3 cup) oil
- 6- 8, seeded, finely chopped red chillies
- 4 cloves, crushed garlic
- 3 stems, white part only, lemon grass finely chopped
- 2 teaspoons ground turmeric
- 10 candlenuts
- 2 large, chopped onions
- 250 ml (9 fl oz/1 cup) coconut milk
- 1.5 kg (3 lb 5 oz), cut into 8 pieces whole chicken
- 125 ml (4 fl oz/1/2 cup) coconut cream
- 2 tablespoons lime juice
Method
1. Put the shrimp in a frying pan and dry-fry over low heat, shaking the pan regularly, for 3 minutes, or until the shrimp are dark orange and are giving off a strong aroma. Allow to cool.
2. Put the shrimp, half the oil, chilli, garlic, lemon grass, turmeric and candlenuts in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste.
3. Heat the remaining oil in a wok or frying pan, add the onion and 1/4 teaspoon salt, and cook, stirring regularly, over low- medium heat for 8 minutes, or until golden. Add the spice paste and stir for 5 minutes. If the mixture begins to stick to the bottom of the pan, add 2 tablespoons coconut milk. It is important to cook the mixture thoroughly as this develops the flavours.
4. Add the chicken to the wok or pan and cook, stirring, for 5 minutes, or until it begins to brown. Stir in the remaining coconut milk and 250 ml (9 fl oz/1 cup) water, and bring to the boil. Reduce the heat and simmer for 50 minutes, or until the chicken is cooked and the sauce has thickened slightly. Add the coconut cream and bring the mixture back to the boil, stirring constantly. Add the lime juice and serve immediately.
