When I first tasted this dish, I immediately fell in love with it. It was my mom's specialty and she added cili padi also that makes the dish hot and fragrant.
Our family was having difficulties to make ends meet at that time, so I requested for this dish only for my birthday every year. :)
2 chicken whole leg ( deboned )
( Can use 1/2 a chicken - chopped into small pieces )
6 red chilies
2 cili padi ( optional )
1 thumbsize fresh turmeric
3 tbsp coconut milk
1/2 tbsp salt or to taste
Chop chicken into small pieces and blend chili, lemongrass, shallots and turmeric into a paste
Preheat wok with 5 tbsp oil
Saute chili paste in medium low heat till fragrant
Add in chicken pieces, switch to medium high heat and stir fry chicken till cooked and smells fragrant
Add in salt and stir fry for another minute
Then add in coconut milk
Mix till chicken and coconut milk are well incorporated
When the gravy at the side of the wok starts to bubble, off fire.
Dish up and serve hot.