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4 red piquant chili peppers seeded and cut into large pieces
2 candlenuts, smashed with the side of a cleaver
4 shallots, paper peel and ends removed, each one cut in half
1 Tablespoon shrimp paste
1 teaspoon assam powder
2 stalks lemon grass, white parts sliced, green parts discarded
2 teaspoons ground turmeric
2 Tablespoons lard or vegetable oil
1 three to four pound chicken, chopped into sixteen to twenty-four pieces
1 cup coconut milk mixed with one cup of water
1 teaspoon coarse salt
1 Tablespoon granulated sugar
1. Mix the chili pepper pieces, candlenut pieces, shallots, shrimp paste assam powder, lemon grass pieces, and the turmeric, and set aside for five minutes.
2. Heat a wok or deep fry pan, add the lard or oil, and stir-fry the seasoning mixture until aromatic about two minutes before adding the chicken pieces.
3. Reduce the heat, add the coconut and water mixture, and the salt, and sugar. Simmer this uncovered for forty minutes or until the chicken is no longer pink. Stir about every five minutes, and add more water if the liquid evaporates. Then serve.