Ingredients:

1. 500 gr/1 lb 2 oz chicken, cut in pieces
2. 2 stems lemon grass, outer leaves discarded, crashed or bruished
3. 6 shalllots, finely sliced
4. 1 Pandan leaf ( if obtainable)
5. 4 kaffir lime leaves
6. 150 ml / 5 fl.oz water
7. juice of 1 lime
8. oil
9. salt to taste

Spice For The Paste:

1. 6 large red chillies, de-seeded, chopped
2. 10 small red chillies / bird chillies (optional)
3. 3 cloves garlic, chopped
4. 2 cm ginger

Garnish:

1. 1 tomato, sliced

1. Blend all ingredients for the spice paste in a blender or food processor until smooth.
2. Heat 2 tbsp oil in a wok or fryingpan & stir-fry shallot, lemon grass and pandan leaf until the shalllot is brown.
3. Add the paste and kaffir-lime leaf. Stirring all the time until fragrant.
4. Add the chicken and potatoes, stir and cook until the chicken colours turn to white.
5. Lower the heat into medium, pour in the water and cover the pan.
6. Simmer with cover until the water is absorbed and the chicken is well cooked. Stir occasionally.
7. Add the lime juice, stir to mix.
8. Arrange sliced tomatoe as a garnish. Serve right away.