Yen Family Site

3 dried red chiles, such as Japones or Piquins
5 small shallots, peeled
1 tablespoon vegetable oil
1 chicken, cut into pieces, all rubbed with salt and pepper
Fish sauce to taste
1 head of garlic, cloves separated and peeled, finely chopped
2 cups coconut milk (made by soaking 1 cup grated coconut in 2 cups hot water or milk and straining it)
1 green onion, green part only, chopped
1 tablespoon chopped fresh cilantro
4 Kaffir lime leaves (or lemon leaves if unavailable)*
Black pepper

1. Soak the chiles in hot water for 15 minutes or until soft. Remove the stems and seeds. Using a mortar and pestle, pound the chiles and shallots together to make a fine paste.
2. Heat the oil in a wok, add the pounded ingredients and sauté them until they give off a good aroma after a couple of minutes. Then put in the chicken pieces, mix and stir. Add the fish sauce and garlic and stir until a good aroma is again given off. Add enough of the coconut milk to cover the chicken. Put a lid over the wok and cook until the chicken is tender, about 30 minutes.
3. Add the lime leaves and any remaining coconut milk, bring to a boil, and then remove from the fire. Add the green onion leaves and stir.
4. Transfer the chicken to a platter and garnish it with cilantro and black pepper.