Name: Chicken with nam jim
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 thigh cutlets (1.3kg); 1/3 cup (90g) grated palm sugar; 2 teaspoon ground cumin; Nam jim; 1 cup loosely packed fresh mint leaves; 1 cup loosely packed fresh thai basil leaves; 2 clove garlic, quartered; 3 long green chillies, chopped coarsely; 2 coriander roots; 2 tablespoon fish sauce; 2 tablespoon grated palm sugar; 3 shallots (75g), chopped coarsely; 1/4 cup (60ml) lime juice

Ingredients

8 thigh cutlets (1.3kg)

1/3 cup (90g) grated palm sugar

2 teaspoon ground cumin

Nam jim

1 cup loosely packed fresh mint leaves

1 cup loosely packed fresh thai basil leaves

2 clove garlic, quartered

3 long green chillies, chopped coarsely

2 coriander roots

2 tablespoon fish sauce

2 tablespoon grated palm sugar

3 shallots (75g), chopped coarsely

1/4 cup (60ml) lime juice

Method

1.Cut two deep slashes through skin and flesh of chicken; rub chicken with combined sugar and cumin.

2.Cook chicken, on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through.

3.Meanwhile, make nam jim. Blend or process ingredients until smooth.

4.Serve chicken with herbs and nam jim.

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Ingredients

Method

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