Grilled Chicken in Coconut Sauce

Ingredients:
2 pounds chicken
1 teaspoon salt
1 cup oil
1 teaspoon shrimp paste (also called terasi)
4 shallots, chopped
3 garlic cloves, crushed
3 fresh red chilies
2 tablespoons oil
2 1/3 cup coconut milk
2 bay leaves
1 lemon grass stalk
1 tablespoon lime juice
1 fresh red chili for garnish

Directions:

Seed and shred the chilies. Crush lemon grass with side of cleaver.
Cut chicken in half. Wash and pat dry. Rub with salt and oil. Grill over hot coals about 10-15 minutes each side or until done. Slice chicken into bite-sized pieces.
Wrap shrimp paste in foil and grill each side over moderate heat about 2 minutes. Pound shallots, garlic, chilies, and toasted shrimp paste into a paste.
Heat oil in frying pan. Add paste and fry on moderate heat, stirring for about 4-5 minutes, or until dry, do not burn. Add coconut milk gradually, stirring after each addition. Add bay leaves and lemon grass. Bring to a boil. Simmer 5 minutes to allow flavors to blend. Add lime juice. Stir. Add grilled chicken and reheat in sauce. Garnish with chili. Serve with rice and Sambal Ulek.

Tags: Chicken Chili Recipes, Chicken Rice Recipe, Garlic Chicken Recipe, Lemon Chicken Recipe, Thai Chicken Recipe, Whole Chicken Recipes