Preparation time: 35 minutes
Total cooking time: 35 minutes
30g (1 oz.) Small dried prawns
4 tablespoons oil
4-8 red chillies, seeded and chopped
4 cloves garlic, chopped
3 stems lemon grass (only the white part), chopped
2 turmeric teaspoons
2 very large onions, chopped
1/4 teaspoon salt
1 cup (250ml / 8 fl oz.) Coconut milk
500g (1lb) chicken fillets, cut into small pieces
1/2 cup (125ml / 4 fl oz.) Coconut cream
2 tablespoons lime juice
1. Dry-fry the prawns over kind of low heat for about 3 minutes, in the mean time shaking the wok constantly, until they become dark orange. Pound in a mortar or process in a small food processor.
2. Mix half of the oil with the chilli, the garlic, the lemon grass, the turmeric and the candlenuts in a food processor, regularly scrapping the bowl, until finely chopped.
3. Add all the remaining oil to a wok and cook the onion and the salt over low heat, stirring constantly, for about eight minutes, or until it becomes golden. Add all the spice mixture and nearly all the ground prawns, setting a little side to use as garnish. Stir for about 5 minutes. If the mixture begins to stick to the bottom of the wok, add 2 or 3 tablespoons of coconut milk. It is very important for the flavor to cook this well thoroughly.
4. Add all the chicken and stir well. Then cook for about 5 minutes or until the chicken will become brown. Stir in the coconut milk and 1 cup (250ml / 8 fl oz,) of water and bring it to the boil. Reduce the heat and simmer for about 7 minutes or until all the chicken is well cooked and the sauce is thick. Then add the coconut cream and bring it back to the boil, in the mean time stirring regularly. After that, add the lime juice and serve it immediately, sprinkled with the reserved ground prawns.
Protein 22 g;
Fat 15 g;
Carbohydrate 5.5 g;
Dietary Fiber 2.5 g;