Chicken and Tofu in Spicy Green Curry Sauce

Tonight, I made another Indonesian inspired dish of Chicken and Tofu in Spicy Green Curry Sauce. It's somewhat similar to the Opor Ayam dish that I made few months ago but it has a little more kick and a bit more sour because I marinated the chicken in lime juice and salt first.


Ingredients:
4 whole chicken legs, cut in pieces
juice of 1/2 lime
1 package of yellow fried tofu, cut in half diagonally
4 hard boiled eggs
1/2 can of coconut milk
5 kaffir lime leaves
6 candle nuts, roughly chopped
1 lemon grass stalk, chopped (white part only)
5 garlic
6 shallots
1 tablespoon grated galangal
1 tablespoon grated tumeric
1 tablespoon grated ginger
1 tablespoon whole pepper, crushed
2 serrano pepper, seeded
4 thai bird eye chilies, 2 seeded (or more if you want)
1 tablespoon palm sugar
1 tablespoon raw sugar
1/2 teaspoon dried shrimp paste
2 tablespoon fish sauce
salt and pepper to taste

Directions:

• Heat the oven to 350F
• Marinate the chicken with the lime juice and salt for 15 minutes, wash thoroughly afterwards
• Sprinkle the chicken pieces with salt and pepper and bake in the oven for 15 minutes
  
• Grind the candle nuts, lemon grass, garlic, shallots, galangal, tumeric, ginger, pepper, serrano pepper, 2 of the thai chili, sugar, shrimp paste in a food processor until smooth, add some canola or olive oil if need to
• Heat up 3 tablespoon of oil in a large pot over medium heat and stir fry the spice paste and the kaffir lime leaves until fragrant
• Add in the fish sauce, half-cooked chicken and the tofu pieces and mix well
• Add the coconut milk and enough water until they're almost covered
• Cook over medium heat until it boils
• Lower the heat to a simmer, add in the hard boiled eggs and the other two thai chilies and cook for another 15-20 minutes until the chicken pieces are soft and the sauce thicken up
• Adjust seasoning with salt and pepper
• Serve over steam rice with some fried shallots