Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Oil |
| 1 large | Onion; sliced into rings |
| 1 medium | Chicken; cut up |
| 3 \N | Garlic clove |
| 1 tablespoon | Shrimp paste |
| 2 teaspoons | Sambal oelek |
| ½ teaspoon | Turmeric |
| 1¾ cup | Coconut milk (thin) |
| 1 teaspoon | Sugar, brown |
| 2 tablespoons | Lemon juice |
| ¼ pounds | Shrimp; peeled |
| 1 tablespoon | Coriander |
| \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.