Ingredients
For the Spice Paste
- 8 dried red chilies, soaked
- 4 shallots
- 4 cloves garlic
- 2 stalks lemongrass, white part only
- 1 inch (2 ½ cm) ginger
- 4 candlenuts (or macadamia nuts)
- 1 teaspoon toasted belacan
- 1 teaspoon ground turmeric
- 2 tablespoons water
For the Main Dish
- 2 tablespoons vegetable oil
- 1 ½ pounds (700 g) chicken pieces
- 1 cup (240 ml) water
- 2 kaffir lime leaves
- 1 tablespoon lime juice
- 1 teaspoon sugar
Optional Garnishes
- sliced scallions
- chopped cilantro
- fried shallots
Method
Make the spice paste
- Blend the soaked chilies, shallots, garlic, lemongrass, ginger, candlenuts, belacan, turmeric and water until smooth.
Fry the paste
- Heat oil in a wok or saucepan over medium heat.
- Cook the spice paste for about 8 to 10 minutes, stirring frequently until fragrant and slightly darker.
Cook the chicken
- Add the chicken and stir to coat it with the paste. Add water and kaffir lime leaves.
- Simmer until the chicken is fully cooked and the sauce thickens.
Assemble and serve
- Stir in lime juice and sugar. Taste and adjust seasoning if needed.
- Serve hot with rice.
Notes
- A blender or food processor makes the spice paste easiest to prepare. A mortar and pestle can also be used for a more traditional method.
- Image Credit: Old China Cafe by chee.hong