Lemongrass Chicken w/ Coconut Sambal

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SERVES FOUR
PREP TIME: 4-5 HOURS (MARINATING)
COOK TIME: 15 MINS

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Ingredients

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FOR THE LEMONGRASS CHICKEN

2 CHICKEN BREASTS, SLICED INTO TENDERLOINS

2 LEMONGRASS STALKS, FINELY CHOPPED

LARGE PIECE GINGER, GRATED

2CM PIECE FRESH TURMERIC, GRATED (OR 2 TSP GROUND)

1/2 BUNCH CORIANDER, FINELY CHOPPED

1 SHALLOT, DICED

1 TBSP OLIVE OIL

FOR THE COCONUT SAMBAL

1/2 CUP MOIST SHREDDED COCONUNT

1 LEMONGRASS STALK, WHITE PART ONLY, FINELY CHOPPED

1/2 SHALLOT, FINELY CHOPPED

1 LONG RED CHILLI, DE-SEEDED AND FINELY CHOPPED

ZEST 1 LIME

JUICE 1 LIME

SPLASH SESAME OIL

FOR THE HERBED SALAD

1 CARROT, RIBBONED

1 CUCUMBER, RIBBONED

HANDFUL SUGAR SNAP PEAS, HALVED

1 CUP COS LETTUCE, TORN

1 CUP MIXED HERBS (I USED THAI BASIL, MINT AND CORIANDER)

1/2 SHALLOT, SLICED

SPLASH FISH SAUCE

1/2 LIME, JUICED

SALT & PEPPER, TO TASTE

TO SERVE

TORN THAI BASIL LEAVES

SAMBAL

FRIED SHALLOTS

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Utensils

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MEDIUM FRY PAN

SHARP KNIVES

GARLIC MINCER

GRATER

PEELER

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Method

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1. TO MARINATE THE CHICKEN, MIX THE LEMONGRASS, GINGER, TUMERIC, SHALLOT, HALF THE CORIANDER AND OIL IN A BOWL. SEASON WITH SALT. & PEPPER. ADD THE CHOPPED CHICKEN INTO A FREEZER BAG WITH THE MIX, SEALING OFF AND TOSSING TO COMBINE. MARINATE FOR 4-5 HOURS IN THE FRIDGE

2. FOR THE SAMBAL, PLACE ALL INGREDIENTS IN A BOWL, TOSSING TO COMBINE. SET ASIDE UNTIL READY TO USE

3. FOR THE HERBED SALAD, CHOP ALL INGREDIENTS AND PLACE IN A SALAD BOWL, SEASONING WITH FISH SAUCE, LIME JUICE, SALT & PEPPER

4. HEAT A LARGE FRY PAN WITH A SPLASH OF OLIVE OIL OVER MEDIUM HEAT. ADD COATED CHICKEN AND ANY REMAINING MIX INTO THE PAN COOKING FOR 8-9 MINUTES OR UNTIL EVENLY GOLDEN AND JUST COOKED THROUGH

5. REMOVE FROM HEAT, DIVIDING SALAD AND CHICKEN BETWEEN BOWLS. SERVE WITH SAMBAL, TORN THAI BASIL LEAVES AND A SPRINKLE OF FRIED SHALLOTS - ENJOY !

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