• 2½ lbs boneless chicken thighs – slice into long bite-size pieces
• 1½ cups coconut milk
• 4 large cloves garlic – chopped, then pound using mortar & pestle or food processor
• 1 lemongrass (3 inch lower, light parts only) – sliced into thin rounds, then pound using mortar & pestle or food processor
• 1 teaspoon fresh grated galanga
• 1 tablespoon Madras curry powder
• 1 teaspoon garam masala
• 1½ teaspoon tamarind concentrate (or substitute with lime juice)
• 1/2 teaspoon kosher salt
• 1 teaspoon palm sugar (or substitute with brown sugar)
• 1 fish sauce
• 1/4 raw peanuts – dry roasted, then ground

chicken thighs
Slice chicken thighs into long bite-size pieces. Place sliced chicken into 1 gallon freezer bag (“marinade bag”).


remaining ingredients
Add remaining ingredients into marinade bag. Squeeze air out of freezer bag before closing. Shake bag well to make sure marinade evenly covers chicken. For best result, let marinade sit in refrigerator overnight before grilling.

final step
For grilling outdoors – soak skewers in water for 1 hour, thread chicken half way on skewers, grill chicken for 6-8 minutes on each side. The chicken should be slightly charred but not burnt. For grilling indoors using broiler – on high, cook each side for 6 minutes. Serve as is, with jasmine rice, or in a grilled hot dog bun!