Ingredients:700g free range chicken, cut into bite size
Spice paste:
6 shallots, peeled and sliced
20g old ginger
2 cloves garlic, peeled
50g fresh turmeric, peeled
15-20 stalks bird’s eye chillies
500ml-750ml water
2 stalks lemon grass, bruised lightly
2 fresh turmeric leaves
300-375ml coconut milk
Salt to taste
Method:
1 .Using an electric blender, finely blend spice paste ingredients.
2. In a pot, bring ground spice paste, chicken and lemon grass to a boil, then lower heat and simmer over medium heat. Keep adding some water until the chicken is almost tender (approximately 20-25 minutes).
3. Add in turmeric leaves, coconut milk and bring to a quick boil.
4. Add salt to taste.
5. Serve with plain white rice.
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