Spicy Coconut Cream Sauce (Masak Lemak Cili Padi)

Heat cooking oil on high heat in a wok. Fry the blended paste until the oil separates, then add the chicken, salt, pineapples and mix well.

Next, turn the heat down to low heat. Add the coconut milk, lemongrass, tamarind slices, okra and mix well. Cover with a lid and let it cook for 15 minutes (or until sauce thickens) stirring occasionally every 4 or 5 minutes.

Once the liquid is reduced, turn off the heat and serve on a plate to be eaten with rice.