Appetizers & First Course

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. 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)
    • 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.

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