Using a pestle and mortar or
blender, pound or mix shallots, garlic, coriander, lemon grass,
chilies, ginger and shrimp paste until smooth. In a wok, heat oil, stir in spicy
paste and cook, stirring for 3-4 minutes. Stir in chicken pieces to coat
evenly. Add tamarind water and 85 ml water. Cover and cook gently for about 25
minutes until chicken is tender.