Serving Size: 4-6
Ingredients:
1 (2 pounds) whole 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 lemongrass stalk
1 tablespoon lime juice
1 fresh red chili for garnish
Directions:
- Seed and shred the chilies. Crush lemongrass 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 lemongrass. 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 Oelek .
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