2 lemon grass stalks
3 fresh green chiles, seeded and chopped
2 garlic cloves, chopped
3 scallions, chopped
1 handful cilantro leaves
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp turmeric
1 tsp ground coriander
grated zest 1 lime
3 tbsp fresh lime juice
2 tsp grated fresh ginger root
1 tbsp fish sauce
1/2 cup (120ml) coconut milk
4 boneless, skinless chicken breast halves, butterflied
salt, black pepper
1 recipe fresh papaya sambal, optional
Butterfly the chicken breasts; with one hand on the breast half to hold it in place, slice through the middle horizontally to cut almost in half. Open out flat.
Remove and discard the tough outer skin from the lemon grass stalks and roughly chop. Put lemon grass, chiles, garlic, scallion, cilantro, cumin, pepper, turmeric, ground goriander, lime zest, lime juice, ginger, fish sauce and coconut milk in food processor or blender; pulse until smooth. In a bowl, toss chicken with lemon grass mixture. Cover and refrigerate for 1 hour. Grill according to instructions below. Sprinkle with salt and pepper. Serve hot with fresh papaya sambal, optional.
Grill over medium-hot coals until the chicken is opaque, with no trace of pink, 3 minutes per side.
Preheat broiler. Broil until the chicken is opaque, with no trace of pink, 3 minutes per side.
Make marinade up to 3 days in advance. Cover and refrigerate. Marinade chicken up to 4 hours in advance. Cover and refrigerate.
Makes 4 servings.
