Thai lemongrass chicken

Yield: 6 Servings

Measure Ingredient
Marinade:
½ cup Oil ( olive is okay too )
2 teaspoons Thai seasonings (
Combination of salt, garlic
Powder, white pepper, black
Pepper, chili powder, red
Pepper powder ) You could
Figure out your own
1 Stalk lemon grass fine
Chopped
1 cup Coconut milk
4 Whole chicken breasts
Topping:
1 Stalk lemon grass coarse
Chopped
Several tbs chopped garlic
Oil to fry
Chopped peanuts
Sauce:
1½ tablespoon Oil ( olive )
2 tablespoons Margarine
1 Stalk lemongrass chopped
Fine
1 tablespoon Chopped garlic
2 tablespoons Chopped shallots or ( red )
Onion 2 tsp chili paste
2 teaspoons Fish sauce
2 tablespoons Ground peanuts
¾ cup Coconut milk

Let the chicken soak in the marinade ingredients several hours or over night. Grill chicken and set aside . Prepare topping: Heat some oil and deep fry lemon grass, then garlic till crispy and set aside with the peanuts.Make sauce. Saute all the ingredients and cook to blend flavors. Put sauce in blender and puree smooth.Adjust seasonings if desired. To serve chicken: slice breasts on the diagonal. Serve with the sauce and sprinkle on the topping. Serves 4 to 8 Source: a Tommy Tang Recipe

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