This is a special chicken curry, it much different
from normal chicken curry by taste. Because of the lemon grass
it give a special aroma flavor to it. Goes very well with steam
2 1/2 lb chicken
2 teaspoons dried shrimp paste
4 inch stalk lemon grass, chopped
1 tablespoon coriander, ground
1 inch piece fresh ginger, shredded
11/2 teaspoons grated fresh turmeric or
3/4 teaspoon turmeric powder
3 small red onions or 6 shallots 3 cloves garlic
2 tablespoons oil
11/2 cups thin coconut milk
3 teaspoons sugar
4 spring onions, shredded
Clean chicken, rinse with cold water and pat dry. Chop into
pieces about 2 inches square, or, if preferred cut all meat
Make a paste with dried shrimp paste, lemon
grass, candlenuts, coriander, cinnamon, ginger and turmeric,
grinding ingredients in a mortar or on a grinding stone.
Alternatively, grind dry spices in a coffee
grinder and add shredded ginger. Chop onions or shallots and
Heat oil in a wok and fry onion and garlic until
fragrant Add seasoning paste and fry for 3 minutes, stirring
frequently. Remove from the heat and stir in coconut milk. Add
chicken pieces to coconut milk and seasonings.
Sprinkle on sugar and season with salt and pepper.
Cover and cook gently until chicken is very tender, literally
falling off the bones, and sauce thick.
Garnish with shredded spring onion.
Optional to chicken, duck can be used.