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21 December 2012,00:54 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Pound the lemon grass, galangal, garlic, shallots and coriander in a pestle and mortar or use a food processor to blend it to a paste.
  • Add the coconut milk, fish sauce and pepper and mix until well blended.
  • Pour this coconut marinade over the chicken, cover and leave to marinate for at least 3 hours or overnight in the refrigerator. Turn the chicken occasionally.
  • Remove the chicken from the marinade, place it on a hot barbecue and cook 10 - 15 minutes for chicken pieces, turning and basting regularly with the remaining marinade.
  • The whole chicken is cooked when a skewer inserted in one of the legs reveals clear juices.
  • Leave the chicken to stand for 5 minutes, and then chop it into small pieces.
  • Serve with sweet chili sauce, white sticky rice and lime wedges.
  • Garnish with Clive flowers and eat with fingers.


  • Lemon grass stalk, finely sliced
  • Galangal, peeled, finely chopped
  • 8 Garlic cloves , crushed
  • 8 Shallots, finely chopped
  • 8 Coriander roots and stalks, finely chopped
  • 2 kilograms Chicken 
  • 300 ml Coconut milk 
  • 3 tablespoons Fish sauce 
  • 2 teaspoons Ground pepper lime wedges 
  • Chive flowers to garnish

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