Total Calories: 2,373
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.
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