This is another fabulous recipe shared by Katrina Ryan from The Golden Pig Food & Wine School. A Thai dish, this was featured as part of the Vietnamese cooking class I attended, the beautiful tangy chicken complementing the other dishes wonderfully.
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Ingredients:
4 chicken marylands
8 cloves garlic
3 stalks lemongrass white part only, crushed and chopped
4 coriander roots washed, scraped and chopped
1 tsp black peppercorns
2 tbs chopped fresh turmeric or 1tsp dried
2 tsp sea salt
1 tbs fish sauce
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Method:
Pound together in a mortar and pestle the garlic, lemongrass, coriander root, black peppercorns, turmeric and salt to make a rough paste. Stir in the fish sauce and spread paste all over the chicken and marinate for at least 2 hours or overnight.
Cook over a gentle heat on the barbecue turning frequently until the chicken is golden all over and cooked through. This may take 40 minutes or so. Serve with steamed sticky or jasmine rice, and chilli tamarind sauce on the side.
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For the sauce…
Ingredients:
100 g block tamarind
1 cup hot water
6 long red chillies chopped, including seeds
4 cloves garlic peeled and chopped
5 coriander roots washed, scraped and chopped
1 tbs vegetable oil
100ml fish sauce
175g light palm sugar, shaved or crushed
1⁄4 cup Thai basil or coriander leaves to garnish
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Break up the tamarind and soak it in the hot water until cool enough to rub the flesh away from the seeds with your fingers. Push the pulp through a sieve and discard the seeds.
In a mortar and pestle, pound the chillies, garlic and coriander root to a paste. Heat the oil in a pan and fry the paste until fragrant. Add the fish sauce, palm sugar and tamarind liquid. Simmer till thick. Serve
Leftover sauce will keep for several months in the refrigerator.
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This recipe was supplied by Katrina Ryan – The Golden Pig Food & Wine School for Pebbles + Pomegranate Seeds
