small fresh red chilies, cored, seeded and
stalk lemon grass, chopped
clove garlic, crushed
piece fresh root ginger, copped
light brown sugar
To make marinade, put chilies,
lemon grass, garlic, ginger, turmeric, tomatoes, brown sugar and
salt in a blender and mix together well. Put chicken in a non reactive bowl. Pour marinade over chicken. Stir together, cover and
refrigerate over night. Return bowl of chicken to room
temperature for 1 hour. In a wok or heavy sauté pan over
high heat, heat oil. Add garlic and fry for 30 seconds. Add chicken and marinade.
Stir and toss together, then site
in fish sauce and 4 tablespoons hot water. Cover, lower heat and simmer for 5
minutes. Add shallots and continue to cook,
uncovered, stirring occasionally, for about 10 minutes, until
chicken juices run clear. Serve garnished with coriander.