Tamarind

Featured Recipe

Grilled Lemongrass Chicken Yield: 8 portions

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. Culinary Traditions™ Ginger,  thawed
•	1/2 cup peanut butter
•	1/4 cup Culinary Traditions™ Tamarind,  thawed
•	1/2 cup coconut milk (or more)
•	Lime juice
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.