Grilled Lemongrass Chicken
| For the chicken: |
|||2 chicken breasts|
|||1 stalk lemongrass, finely minced|
|||2 Kaffir lime leaves, finely minced|
|||1 clove garlic, finely minced|
|||1 tbsp. oil|
|||Salt and white pepper|
| For the Tamarind Peanut Sauce: |
|||2 tbsp. onion, finely diced|
|||1 tbsp. The Perfect Purée Ginger, thawed|
|||1/2 cup peanut butter|
|||1/4 cup The Perfect Purée Tamarind, thawed|
|||1/2 cup coconut milk (or more)|
| Method: |
|1.||Cut the chicken breasts into long strips the length of the breast and 1/4 inch thick.
|2.||Rub the aromatics into the chicken and then thread the strips onto a skewer.
|3.||Set aside to marinate.
|4.||Prepare the sauce by sweating the onions in a little oil. Add the Ginger puree, peanut butter, Tamarind puree and coconut milk. Bring to a simmer. Adjust the seasoning with lime juice and salt and pepper.
|5.||Grill the chicken breasts over a hot fire and serve with the peanut sauce.