12 to 16 cloves garlic, peeled
and coarsely chopped
3 egg yolks
salt and freshly ground black
pepper
2 cups (500ml) olive oil
juice of 2 lemons
Method:
Puree garlic and egg yolks in a food processor or
blender. Add salt and pepper.
With
motor still running, add oil in a thin stream,
slowly at first. As the sauce thickens, add lemon
juice.
Taste, adding a little more lemon juice, salt or
pepper if necessary.
stalks lemon grass,
thinly sliced
1/2 bunch green onions, chopped
1 onion, peeled and chopped
1 tsp (5ml) shrimp paste
1 1/2 cups (375ml) coconut milk
1 tbsp (15ml) demerara sugar
1 tbsp (15ml) curry powder
2 lbs (1kg) chicken pieces,
skin removed
juice of 1 lemon
5 tbsp (75ml) oil
3 tbsp (45ml) sambal oelek
(chopped Thai chili pepper)
1/2 cup (125ml) water
2 lime leaves or 1/2 tsp
(2.5ml) lime peel
salt and freshly ground black
pepper, to taste
Method:
Place lemon grass, green onions, onion, shrimp paste
and 1/2 cup (125ml) coconut milk in a food
processor. Process to make a fine paste.
Mix
sugar and curry powder together in a small bowl. Rub
chicken pieces with lemon juice. Spread curry
mixture over chicken. Allow to marinate for about 1
hour.
Heat
oil in a heavy ovenproof casserole. Add sambal oelek.
Cook, stirring for 1 minute.
Add
chicken. Fry until golden brown. Add lemon grass
mixture, the remaining coconut milk, water, lime
leaves and seasoning. Simmer uncovered for 35
minutes or until chicken is tender and sauce
thickens slightly. Serve with steamed rice.
