Serves: 4
Total Calories: 2,373

MARINADE
1/4 cup virgin olive oil
2 tablespoons Tommy Tang's Thai seasoning
1 stalk lemon grass (thicker base of stalk only) finely chopped (reserve leaves)
4 boned half chicken breasts (7 to 8 ounces each) with skin
TOPPING
1/2 cup virgin olive oil
2 stalks lemon grass (thicker base of stalk only, 3 outer layers removed) finely diced
1 tablespoon chopped garlic
1/4 cup chopped unsalted peanut
SAUCE
1 1/2 tablespoons olive oil
2 tablespoons unsalted butter
1 stalk lemon grass (thicker base of stalk only) finely chopped (reserve leaves)
2 tablespoons chopped shallots
1 tablespoon chopped garlic
2 teaspoons Thai fish sauce
2 teaspoons roasted chili paste
3/4 cup Coconut Milk
2 tablespoons ground unsalted peanuts
1/2 cup whipping cream

For marinade, combine ingredients in a large mixing bowl. Add chicken and rub gently wit oil mixture. Cover bowl with plastic wrap and refrigerate at least 3 hours, preferably overnight.

Prepare charcoal grill. Grill chicken breasts until skin is crisp, about 5 to 7 minutes on each side. (Alternatively, preheat oven to 350 F. Arrange chicken breasts on rimmed, ungreased baking sheet skin-side up and bake 5 minutes. Turn over to broil, broil chicken until skin is crisp, about 2 to 4 minutes.) Remove and set aside.

For topping, heat olive oil in a small saucepan over medium heat. Add lemon grass and sauté until lightly browned, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Add garlic to oil and sauté until lightly browned, 1 to 1 ½ minutes, drain on paper towels. Let lemon grass and garlic cool briefly. Mix with chopped peanuts and set aside.

For sauce heat olive oil with butter in a medium saucepan over medium heat. Add lemon grass and sauté until lightly browned, 1-2 minutes. Add shallots and garlic and sauté 1 minute. Add fish sauce and chili paste and sauté 1 minute. Add coconut milk and ground peanuts and cook, stirring constantly, 3 minutes. Stir in cream and bring to boil. Reduce heat to low and simmer until sauce is reduced by half, about 4 to 5 minutes. Strain sauce through a fine sieve and keep warm.

Place 1 chicken breast at side of each serving plate. Pour sauce onto other side of the plate. Sprinkle chicken with topping mixture and garnish with reserved lemon grass leaves.

Nutritional Facts:

Serves: 4
Total Calories: 2,373
Calories from Fat: 1,703

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
The Original Tommy's Duck with Honey Ginger Sauce
Spicy Mint Chicken
Spicy BBQ Chicken with Sweet Chili Sauce
Lemon Grass Chicken
Dried Chili Chicken
Siamese Chicken with Basil