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
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
