Ingredients

• 6 – 12 dried red chillies, trimmed and deseeded if preferred
• warm water, for soaking (not supplied)
• 40 g vegetable oil
• 4 – 8 fresh long red chillies, trimmed and deseeded if preferred
• 2 garlic cloves
• 100 g eschalots
• 100 g red onion
• 2 candlenuts (see Tips)
• 5 cm piece fresh turmeric, peeled
• 3 g shrimp paste (see Tips)
• 20 g water (not supplied)
• 1000g chicken whole leg
• 150 g coconut milk
• 6 g salt
• 6 g sugar
• 12 g lime juice
• 6 fresh kaffir lime leaves

Preparation

1. Place dried chillies into a bowl, cover with warm water and set aside to soak for 5 minutes. Using simmering basket, drain chillies and set aside.
2. Place oil, fresh chillies, garlic, eschalots, onion, candlenuts, turmeric, shrimp paste, water and drained chillies into mixing bowl, then blend 20 sec/speed 10.
3. Scrape down sides of mixing bowl with spatula, then sauté 10 min/100°C/speed 2.
4. Add chicken, coconut milk, salt and sugar and cook 15 min/Varoma//speed .
5. Add lime juice and Kaffir lime leaves, then cook 3-5 min/Varoma//speed or until chicken is cooked through. Allow to stand in mixing bowl for 5 minutes before serving.

Hints & Tips

• You can find candlenuts at most Asian food stores. Otherwise, you can replace them with macadamias.
• You can find shrimp paste (also called belacan) in the international aisle of some major supermarkets and at Asian food stores.