Recipe by KateL
Entered for safe-keeping, for Asian forum. From Australian Women's Weekly "Grill: Grill-pan+barbecue". Note: coriander is also known as cilantro. Preparation time does not include chilling time.
Top Review by Leggy Peggy
There was a lot of lip-smacking and yum-yumming when this was served. The whole family enjoyed it. To cater for Mr Not Too Spicy, I used two chilies, but everyone agreed that I could have used all four. Very easy to prepare, and so great to get it going the day before. I put the paste ingredients in my food processor and buzzed until smooth-ish. Then mixed the paste with 1.3 kilos of chicken breasts cut into serving-size pieces. Made sure the pieces were of similar thickness, so that everything would cook evenly on the barbecue. This recipe is well worth safe-keeping. Made for the Tempted by Turmeric Tag Game in the Asian Forum.
- 8 boneless skinless chicken thighs (1.6 kg or 3.5 lbs)
CORIANDER AND CHILI PASTE
- 2 teaspoons coriander seeds (or cilantro seeds)
- 4 small fresh red Thai chile, chopped coarsely
- 1 teaspoon ground cumin
- 2 whole cloves
- 2 cardamom pods, bruised
- 1⁄4 teaspoon ground turmeric
- 10 cm stick lemongrass (3.94 inches or 20 g or .7 oz. wt.)
- 2 medium brown onions (300 g or 10 oz. wt., chopped coarsely) or 2 medium yellow onions (300 g or 10 oz. wt., chopped coarsely)
- 4 garlic cloves
- 1⁄3 cup lime juice (80 ml)
- 2 teaspoons coarse salt
- 2 tablespoons peanut oil
Directions See How It's Made
- MAKE CORIANDER AND CHILI PASTE:.
- Blend or process ingredients until mixture forms a smooth paste.
- MARINATE CHICKEN THIGHS:.
- Pierce chicken all over with a sharp knife. Combine chicken and paste in a large bowl. Rub paste into cuts.
- Cover. Refrigerate overnight.
- COOK CHICKEN:.
- Cook chicken, covered in heated, oiled grill pan, 5 minutes.
- Uncover, cook, stirring occasionally, about 20 minutes or until cooked (when a meat thermometer in the thickest part of the chicken registers 170 degrees Fahrenheit or 76.67 degrees Centigrade).
- Serve chicken, if desired, with thin rice noodles and lime wedges.