500 g whole chicken thighs
5 hardboiled eggs
20 g garlic
35 g shallots
100 g red tomatoes
15 g ginger
3 g shrimp paste
4 lime leaves
7 g salt
16 g sugar
19 g sweet soy sauce
30 g brown sauce
30 g tamarind, dissolved with 50 ml water
300 ml water
50 ml oil
In a blender, add shrimp paste, garlic, shallots, large red chilies, red cayenne pepper, ginger and red tomatoes. Blend well.
Sauté the blended spice and lime leaves in some oil over medium heat until the spices are cooked, and the oils are released.
Once the spice is cooked, add chicken thighs and sauté well for about 10 minutes.
Add in the hardboiled eggs. Simmer till the sauce is reduced and thickened. This will take about 30 minutes.
Remove and set aside.