Ingredients;
2 lemon grass stalks
3 fresh green chillies, seeded and chopped
2 garlic cloves
3 spring onions, chopped
1 handful fresh cilantro leaves
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp turmeric
1 tsp ground coriander
Grated zest of one lime
3 tbsp lime juice
2 tbsp grated fresh ginger
1tbsp fish sauce
1/2 cup coconut milk
4 boneless, skinless chicken breasts, butterflied
salt, pepper
Remove and discard the outer tough skin on the lemon grass stalks, roughly chop. Put it in a food processor with chillies, garlic, spring onion, cilantro, spices, grated ginger, fish sauce and coconut milk.
Pulse until smooth. Toss the chicken with the lemongrass mixture then refrigerate for 1 hour.
Grill until chicken is cooked though. Sprinkle with salt and pepper.
Serve hot with fresh papaya sambal (optional) and rice if you prefer that, I tend to stick to the chicken and sambal only.
