3lemongrass stalks (white part only), coarsely chopped3kaffir lime leaves, coarsely torn3red shallots, coarsely chopped2garlic cloves, coarsely chopped2birdseye chillies, coarsely chopped, or to taste30 gmcoconut sugar (see note) or light palm sugar, crushed2½ tbsp eachfish sauce and soy sauceJuiceof 2 limes8chicken thighs or Marylands, skin on, bone in, skin slashed1½ tbspvegetable oilGreen mango salad2birdseye chillies, coarsely chopped, or to taste1garlic clove2 tbspcoconut sugar2 tbsp eachfish sauce, lime juice and rice vinegar3green mangoes, cut into julienne on a mandolin100 gmmixed cherry tomatoes2red shallots, thinly sliced½ cup each(loosely packed) Thai basil, coriander and mintTo serve:fried shallots
Process lemongrass, kaffir lime leaves, shallot, garlic and chilli in a food processor until finely chopped. Add sugar, fish sauce, soy sauce and lime juice, and process to combine. Tip mixture into a zip-lock bag, add chicken thighs, seal and massage well through the bag to coat chicken. Marinate in the fridge for 1-2 hours or overnight for deeper flavour.
For green mango salad, pound chilli, garlic and coconut sugar with a mortar and pestle to a smooth paste. Add fish sauce, lime juice, vinegar and 2 tbsp warm water, then taste and adjust flavour as necessary (the dressing should taste hot, sour, sweet and salty). Transfer to a large bowl and pound julienned mango in a mortar and pestle to tenderise, then add to dressing. Crush tomatoes with a mortar and pestle, add to mango with shallots then, just before serving, add herbs, toss to combine and scatter with fried shallots.
Preheat a barbecue or char-grill pan over high heat. Drain chicken from marinade, drizzle with oil and barbecue, turning often, until browned and cooked through (15-20 minutes). Serve hot with green mango salad.
Note Coconut sugar is available from select
delicatessens and health-food shops.