Ingredients
- 1 chicken, washed, deboned and cut into serving pieces
- 20 shallots
- 6 cloves garlic
- 8 cm piece ginger
- 2 tbsp chili paste
- 16 cups coconut milk (from approximately 4 coconuts)
- 8 cm piece galangal
- 4 screw pine leaves
- 4 lime leaves
- 4 turmeric leaves
- Salt to taste
Method
Pound shallots, garlic, ginger till fine and mix with chili paste. Combine coconut milk, chilli paste mixture and the rest of the ingredients in a pan and bring to a low boil. Add chicken, lower heat and simmer until the gravy is dry and chicken is tender. Keep stirring to prevent sticking. Serve with rice. (Serves 6 - 8)
