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Grilled lemongrass chicken with Thai curry sauce

Recipe from: 24 November 2010

Ingredients 12
Servings 4
Time 20 mins


  • 1
  • 2
    peanut oil
  • 2
    chopped lemongrass stalks
  • Sea salt and milled black pepper
  • For the sauce:
  • 1
    can coconut milk
  • 2
    Thai green curry paste
  • 1
    chopped lemongrass heart
  • 1
    crushed garlic
  • 1-2
    Thai fish sauce
  • 3
    chopped coriander
  • 2
    shredded basil leaves


20 mins
To prepare the chicken, cut out the backbone and wing tips.

While heating the grill, flatten the chicken as much as possible and marinate in the peanut oil and chopped lemongrass.

Season the chicken lightly and grill for 10 minutes a side or until just cooked and golden.

While the chicken is grilling, make the sauce on top of the stove.

Stir-fry the thick cream that sits on top of the coconut milk with the curry paste until fragrant, then stir in the rest of the coconut milk, the lemongrass and the garlic.

Allow to reduce and thicken slightly. Stir in the fish sauce and herbs.

Read more on: poultry  |  grill

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