Grilled lemongrass chicken with Thai curry sauce

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Ingredients (11)

1 kg	chicken
2 Tbs	peanut oil
2	lemongrass — chopped
	sea salt and freshly ground black pepper

For the sauce:

1	coconut milk — tinned
2 Tbs	thai green curry paste
1	lemongrass — chopped
1 cloves	garlic — cloves, crushed
1-2 Tbs	thai fish sauce
3 Tbs	fresh coriander — chopped
2 Tbs	fresh basil — shredded

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Method:

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.