Yield: 4 Servings
|1 large||Onion; sliced into rings|
|1 medium||Chicken; cut up|
|3 \N||Garlic clove|
|1 tablespoon||Shrimp paste|
|2 teaspoons||Sambal oelek|
|1¾ cup||Coconut milk (thin)|
|1 teaspoon||Sugar, brown|
|2 tablespoons||Lemon juice|
|¼ pounds||Shrimp; peeled|
|\N \N||--- per Alobar|
|\N \N||Cooking Sig on ProStar BBS|
Dry the chicken. Heat the oil in a wok, then stir fry the onion. Add garlic, shrimp paste, sambal, turmeric, salt and pepper. Stir-fry a few seconds, then add the chicken. Stirring constantly, add the coconut milk. Bring to a boil, then reduce and simmer gently for 30 minutes.
Remove the chicken, and leave sauce. Boil until it thickens, then add sugar and lemon juice. Add shrimp and cook for about 3-4 minutes...
until cooked. Serve with chicken coverd in sauce and decorate with coriander.