Ingredients:
300 gram boneless, skinless chicken breast
1 lime, squeeze to get around 1-2 teaspoons juice
150 ml coconut milk
1 teaspoon shaved palm sugar
vegetable oil
pinch of salt
Finely pestle the following ingredients into spice-paste
6 red chilies, roasted
6 shallots, finely chopped
3 cloves garlic, finely chopped
3 candle nuts, fried without oil
1 teaspoon of roasted shrimp paste
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Preparation:
Rub the chicken breast with lime juice and salt, grill on charcoal or electrical or gas grill until half-cook
Heat oil in a pan and sauté the spice paste until fragrant
Pour in the coconut milk, salt and palm sugar, cook and stir until boiled
Add the chicken breast
Cook on low heat until the liquid is thickened and becomes gravy sauce
Remove the chicken from pan, baste with the gravy sauce
Grill slowly on charcoal or electrical or gas grill, turn around several times
Serve warm with rice
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