Ingredients

Method

• 1 small chicken (about 1 kg)
• 2 T peanut oil
• 2 lemon grass stalks, chopped
• Sea salt and freshly ground black pepper
For the sauce:
• 1 x 400 ml can coconut milk
• 2 T Thai green curry paste
• 1 lemon grass heart, chopped
• 1 clove garlic, crushed
• 1-2 T Thai fish sauce
• 3 T chopped coriander
• 3 T shredded basil leaves

Method

Ingredients

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

Per serving: 3240.4 kJ, 62.8 g protein, 55.9 g fat, 2 g carbs

TASTE’s take:
Here’s a play on a traditional Thai curry. Serve the crispy grilled chicken with lots of sauce on the side, a big bowl of hot jasmine rice and fresh chilli for those who love it hot.