Country Chicken Capitan

Ingredients

30 g small dried prawn (ebi)
4 tbs oil
4-8 red chillies, seeded n finely chopped
4 cloves garlic, finely chopped
3 stems lemon grass (white part only), finely chopped
2 tsp tumeric
10 candlenuts
2 large shallots, chopped
1/4 tsp salt
500 g (1lb) chicken fillets (thigh or breast) cut into bite sized
1 cup (250ml) coconut milk
1 cup (250ml) water
1/2 cup coconut cream
2 tbs lime juice

1. Dry-fry the prawns, over low heat for 3 min, shaking he pan regularly. The prawns are ready when they turn dark orange n have a strong aroma, pound te prawns in a mortar and pestle until finely ground.

2. Process half of the oil (2 tbs) with the chillies, garlic, lemon grass, turmeric, & candlenuts in a food processor until very finely chopped.

3. Add the remaining oil to a large deep fryingpan or heavy based wok n cook the shallot & the salt over low heat, stirring regularly, for 8 min or until golden. Do not let the onion burn. Add the spice mixture n nearly all the prawn floss, setting a little aside to use as garnish. Stir or 5 min. If the mixture begins to stick to the bottom of the pan, add 2 tbs of coconut milk to the mixture thoroughly to develop the flavours.

4. Add the chicken to the pan and stir well. Cook for 5 min or until the chicken begins to brown. Stir in the coconut milk and water bring to the boil. Reduce the heat and simme for 7 min, or until chicken is cooked n sauce is thick. Add the coconut cream n bring the mixture back to the boil, stirring constantly. Add the lime juice n serve immediately, sprinkled lightly with the reserved prawn floss.