Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Marinade: |
| ½ cup | Oil ( olive is okay too ) |
| 2 teaspoons | Thai seasonings ( |
| \N \N | Combination of salt, garlic |
| \N \N | Powder, white pepper, black |
| \N \N | Pepper, chili powder, red |
| \N \N | Pepper powder ) You could |
| \N \N | Figure out your own |
| 1 \N | Stalk lemon grass fine |
| \N \N | Chopped |
| 1 cup | Coconut milk |
| 4 \N | Whole chicken breasts |
| \N \N | Topping: |
| 1 \N | Stalk lemon grass coarse |
| \N \N | Chopped |
| \N \N | Several tbs chopped garlic |
| \N \N | Oil to fry |
| \N \N | Chopped peanuts |
| \N \N | Sauce: |
| 1½ tablespoon | Oil ( olive ) |
| 2 tablespoons | Margarine |
| 1 \N | Stalk lemongrass chopped |
| \N \N | Fine |
| 1 tablespoon | Chopped garlic |
| 2 tablespoons | Chopped shallots or ( red ) |
| \N \N | 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