1.2kg chicken leg (boneless), cut into 2.5cm cubes 30ml coconut oil 250g chicken spice paste 2 stalks of lemon grass, bruised 1 salam leaf 3 kaffir leaves, bruised 1 pinch salt (or to taste) 300ml chicken stock 125ml coconut cream 1 lime Fried shallots to garnish (as an option you could also add shitake mushrooms or diced eggplants to the dish)
1 Combine chicken with 125g chicken spice paste and blend well.
2 Heat oil in a heavy saucepan, add remaining 125g spice paste, lemon grass, kaffir lime and salam leaves and saute for two minutes over low heat until fragrant.
3 Add meat and continue to saute for two minutes, or until meat has changed colour.
4 Fill up with chicken stock, blend well and bring to a simmer for two minutes.
300g large red chilli, halved, seeded and diced 100g garlic, peeled and sliced 75g ginger, peeled and sliced 500g shallot, peeled and sliced 75g galangal, (laos) peeled and sliced 100g kencur (lesser galangal) washed and sliced 175g tumeric, peeled and sliced 2 tbsp dried shrimp paste, roasted 2 tbsp coriander seed, crushed 75g candlenuts, crushed 1 tbsp black pepper corn, crushed ¼ tsp nutmeg, freshly grated 8 cloves, crushed 2 stalks lemongrass, bruised 2 salam leaves 150ml vegetable oil 250ml water ¾ tbsp salt
1 Combine all ingredients, except water, oil, salam leaves and lemongrass in a food processor or stone mortar and grind coarsely.
2 Place in a heavy saucepan, add all remaining ingredients and cook over a medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden colour. Cool before using.
