[Ingredients] - 6 servings
1 lemongrass - white part only - chopped
3 kaffir lime leaves - chopped
1 green chili - chopped
2tbsp grated ginger
4 coriander roots - chopped
2 cups of coriander leaves
1.6kg chicken thigh - trimmed
2tbsp vegetable oil
Sea salt and cracked black pepper
50g grated palm sugar
2tbsp fish sauce
125ml water
1tbsp lime juice
[Steps]
Place lemongrass, lime leaves, chili, ginger, coriander roots and coriander in a food processor and process till finely chopped.
Place half the lemongrass mixture in a large mixing bowl. Add in chicken, oil, salt and pepper, toss well. Chill for 30mins.
Meanwhile, place palm sugar, fish sauce, water and lime juice in a saucepan over high heat. Bring to boil and cook for 2-3mins or until slightly reduced.
Remove from heat, add in remaining lemongrass mixture and mix well. Set aside.
Preheat a char-grill pan or barbecue to medium heat. Skewer 2 pieces of chicken thigh for each skewer. Repeat for the rest.
Cook skewers 5-6mins on each side or until charred and cooked thru'. Slice chicken and serve with reserved lemongrass marinade.