Ingredients
- 12 chicken drumsticks
- 2 Tbsp sesame oil
- 1 Tbsp dark palm sugar
- ½ cup coconut cream
- 2 sticks lemongrass, chopped
- 8 cloves garlic
- 6cm piece galangal, peeled
- 6cm piece ginger, peeled
- 4cm piece turmeric, peeled
- 2 long red chillies, seeded
- finely grated zest and juice of 2 limes
- 4 Kaffir lime leaves
- 2 Tbsp fish sauce
- 2 Tbsp soy sauce
- 2 tsp shrimp paste (opt.)*
- ½ bunch coriander
- carrots, daikon, cucumber and capsicums, cut into fine batons
Instructions
Preparation: 1o minutes
Cooking: 2o minutes
Serves: 4
1 Use a sharp knife to cut shallow slices into the drumsticks. Combine the sesame oil, palm sugar, coconut cream, lemongrass, garlic, galangal, ginger, turmeric and chillies in a food processor and puree until very smooth.
2 Add the zest, juice, lime leaves, fish sauce, soy sauce, shrimp paste (if using) and coriander, then purée again. Pour over the chicken, mix well, then cover with cling film and refrigerate for at least 1 hour.
3 Remove the chicken from the marinade and cook on a hot barbecue grill for 5 minutes, turning often, until lightly blackened. Transfer to a roasting pan with the reserved marinade, mix well, then set on a trivet and cook with the lid down for 15 minutes, until the chicken to firm to touch. Serve with the vegetable batons.