Crush or pound
paste ingredients, except for kecap manis, in a mortar with pestle or in a
food processor. Add kecap manis and stir to combine. Heat oil in a wok or
frying pan. Add chicken in two batches and cook until golden. Remove
chicken and drain on paper towel. Pour off excess oil in pan. Cook paste
for 1-2 minutes. Add coconut milk, kecap manis, lemon juice zest, chili
and chicken. Simmer for 25-30 minutes or until chicken is tender. Serve
with cooked long grain rice and green beans.