Clean the chicken thoroughly, then rub with lime juice and salt on both sides. Let it marinate for 15–30 minutes.
Seasoning Mixture :
Combine 2 tbsp CAP IBU Red Basic Seasoning Paste, ½ tsp CAP IBU Ground Aromatic Ginger, 1 tsp sugar, 1 tsp palm sugar, ¼ tsp shrimp paste, 1 tsp CAP IBU Himalayan Salt, and mushroom seasoning (optional). Mix well and set aside.
Grill the chicken on a grill pan / cast iron until both sides are lightly browned. Remove and set aside.
Sauté the spice mixture until fragrant, then add kaffir lime leaves and lemongrass. Cook again until aromatic.
Add the diced tomato and cook briefly.
Pour in the coconut milk mixture (200 ml water + 65 ml coconut milk). Stir well.
Add the grilled chicken into the sauce.
Simmer on low heat, turning occasionally, until the sauce reduces and the flavors are absorbed.
Grill the chicken again on a grill pan / cast iron while brushing with the remaining sauce until fully cooked.

Note:
For a more more flavorful result, increase the CAP IBU Red Basic Seasoning Paste to 3 tbsp and reduce the amount of salt used.

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