Amount
Ingredient
Preparation



2
pounds
chicken





1
teaspoon
salt





1
cup
oil





1
teaspoon
shrimp paste

dried



4
each
shallots

chopped



3
each
garlic cloves

crushed



3
each
red chiles

fresh



2
tablespoons
oil





2 1/3
cups
coconut milk





2
each
bay leaves





1
x
lemon grass

stalk



1
tablespoon
lime juice

fresh



1
x
red chiles

fresh, shredded

 Dried shrimp paste is also called terasi. Seed and shred the  chilies. Crush lemon grass with side of cleaver.

Cut chicken in half.  Wash and pat dry.  Rub with salt and oil.  
Grill over hot coals about 1-15 minutes each side, until done.

Slice chicken into bite-sized pieces.  Wrap shrimp paste in foil  and toast each side over moderate heat about 2 minutes. 
Pound  shallots, garlic, chilies, and toasted shrimp paste into a paste. Heat oil in frying  pan. Add paste and fry on moderate heat, stirring, for about 4-5 minutes,  or until dry, do not burn.

Add coconut milk gradually, stirring after each addition. Add  bay leaves and lemon grass.  Bring to a boil. Simmer 5 minutes to allow  flavors to blend.

Add lime juice.  Stir.  Add cooked chicken and reheat in sauce.  Garnish with the shredded chilie.  Serve with rice and Sambal Ulek.