Name: Grilled Marinated Chicken, Khmer Style
Yield: for 4 as a main course dish
Cuisine: Asia
Ingredients: 2 tsp finely chopped lemon grass, soft inner part only; 8 good-sized boned chicken thighs, without skin; 1 tsp star anise powder; 2 tbsp fish sauce (nam pla); 2 tsp curry powder (hot or mild); 1 tbsp roasted peanuts (optional); 5 shallots, chopped; lots of lemon juice; a little sugar; salt and pepper; 2 tbsp vegetable oil; 1 tsp sugar; 4 cm/1½ in piece of fresh galangal, chopped; 4 cm/ 1½ in piece of fresh turmeric root, peeled and chopped; 2–4 kaffir lime leaves or lemon leaves, chopped; 10 garlic cloves, chopped

Preparation info

for
4
as a main course dish

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This is another excellent recipe I received from the chefs at the Grand Hotel d Angkor. I was so impressed by the flavour of these simple grilled chicken thighs that I have cooked this dish again and again, and it is delicious every time. I wonder if the secret is in the use of fresh turmeric root rather than ground dried. The practicalities of new wave cooking here allow the use of commercial curry powder and ground star anise.