Instructions: Sauce: Heat oil in pan. Saute shallots and garlic for 2 minutes. Add in the ginger and continue to saute for another 2 minutes. Add the nutmeg powder and sugar and saute for another 2 minutes. Add the tumeric. Pour in the tamarind water (see below), chili paste, and coconut milk and bring to a boil.

Turn the heat down and simmer for 10 minutes, stirring frequently. Season, remove from heat, and pour in a blender. Process at high speed for a couple of minutes until the sauce becomes smooth. Remove from the blender and keep warm.

Heat oil in a frying pan and fry the chicken breast on each side for approximately 5 minutes, then remove from the pan and keep warm in the oven. Serve with rice and stir fry vegetables.

For the Tamarind Water: Cut tamarind into small pieces and add to the water. Place in a small pan and bring to a boil, stirring constantly. Turn heat to low and let it simmer for 5 minutes. All the tamarind should be disintegrated. Strain through a sieve and squeeze the pulp to extract all the essence. This can be kept in the refrigerator for a week.

This recipe yields 4 servings.

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