Ingredients
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2 shallots, chopped
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2 garlic cloves, chopped
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1 habanero pepper, seeded and chopped
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1 tablespoon galangal, peeled and chopped
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1 lemongrass, peeled and chopped
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1/2 teaspoon ground turmeric
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4 macadamia nuts, chopped
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1 tablespoon peanut oil
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2 tablespoons fish sauce
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2 teaspoons palm sugar or 2 teaspoons brown sugar
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1 (8 ounce) can tomato sauce
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1/2 cup fresh cilantro, chopped
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1 lime, juice of
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2 lbs chicken breasts, cooked and shredded
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3 cups cooked brown rice
Instructions
- Using a mortar & pestle (or a food processor), grind the shallots, garlic, habanero pepper, galangal, lemon grass, turmeric, and macadamia nuts into a paste.
- Heat the oil in a wok over medium-high heat, then stir in the spice paste and fry until fragrant, about 1 minute. Add the fish sauce and sugar and stir for 3-4 minutes, or until the paste starts to brown.
- Add the tomato sauce, cilantro, and lime sauce and cook for 8 more minutes, stirring often.
- Stir in the shredded chicken, and cook until heated through, Serve over brown rice.