Indonesian Chicken In Galangal-Tomato Sauce - cooking recipe

Ingredients

2 shallots, chopped
2 garlic cloves, chopped
1 habanero pepper, seeded and chopped
1 tablespoon galangal, peeled and chopped
1 lemongrass, peeled and chopped
1/2 teaspoon ground turmeric
4 macadamia nuts, chopped
1 tablespoon peanut oil
2 tablespoons fish sauce
2 teaspoons palm sugar or 2 teaspoons brown sugar
1 (8 ounce) can tomato sauce
1/2 cup fresh cilantro, chopped
1 lime, juice of
2 lbs chicken breasts, cooked and shredded
3 cups cooked brown rice

Preparation

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.