Eric Treuille’s Thai lime and coconut chicken
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Ingredients
2 lemon grass stalks
3 fresh green chillies, seeded and chopped
2 garlic cloves, chopped
3 spring onions, chopped
1 handful fresh coriander leaves
½ tsp ground cumin
½ tsp ground white pepper
½ tsp turmeric
1 tsp ground coriander
grated zest of 1 lime
3 tbsp lime juice
2 tsp grated fresh ginger
1 tbsp fish sauce
125ml coconut milk
8 boneless, skinless organic chicken breasts, butterflied
salt and black pepper fresh
mango or papaya Sambal
little gem lettuces, to serve
Method
To butterflying the chicken breast, hold one hand on the breast to hold it in place and 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, chillies, garlic, spring onion, fresh coriander, cumin, pepper, turmeric, ground coriander, lime zest, lime juice, ginger, fish sauce and coconut milk in food processor or blender; pulse until smooth.
In a bowl, toss the chicken with the lemon grass mixture. Cover and refrigerate for 1 hour.
Grill over medium-hot coals until the chicken is opaque with no trace of pink — approximately 3 minutes per side. Sprinkle with salt and pepper. Serve hot with fresh mango or papaya sambal in little gem lettuce leaves. Marinate chicken up to four hours in advance. Cover and refrigerate.
This recipe is from Eric Treuille, owner of Books for Cooks in Blenheim crescent, London.
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