Ingredients:

1. 1 small chicken ( weighing about 600 gr ), cut & washed.
2. 350 ml thick coconutmilk
3. 4 kaffir lime leaves
4. 25 small red / green chillies
5. 1 stem lemon grass, outer leaves discarded, bruished
6. 1 lime or lemon , halve, use the juice
7. 1 pc pandan leaf
8. 5 pcs sweet Basil or normal Basil leaves
9. 1 tsp Salt ( or to taste)
10. vegetable Oil

Spice for the paste:

1. 8 shalllots, chopped
2. 3 cloves garlic, chopped
3. 4 large red chillies, de-seeded, chopped
4. 5 candlenuts, roughly chopped or crashed
5. 2 cm or 1 tbsp fresh ginger
6. 2 cm ground turmeric or 2 tsp turmeric powder

1. Smear the chicken with salt and a half of lime or lemon juice. Put aside.
2. Put all ingredients for the paste in a blender or food processor and blend until smooth.
3. (If necessery add a little bit oil to help the blending process).
4. Heat 2 tbsp oil in a Wok or big saucepan. (Don't add oil if already added in a blender).
5. Stir fry the paste until fragrant & it's colour turns to orange ).
6. Add the small chillies, lemon grass, kaffir-lime leaf, Pandan leaf & Basil leaves.
7. Add the chicken and stir to mix. Cook until the chicken becomes harder and it's colour turns to white.
8. Pour in the coconut milk, add the half of lime juice & salt. Stir occationally.
9. Adjust the heat into medium and simmer until the coconut milk get boiled & chicken well cooked.
10. Serve hot with rice.