Blend all ingredients until smooth – gradually add in 1/4 cup peanut oil until well incorporated.
Every brand of these ingredients is different. Start from here and then taste it. I usually take a lettuce leaf and dip it in. If I don’t love it, keep adjusting! It should have a balance of sweet, salty, spicy and tangy ….
All Thai dishes should have a balance of hot/sour/salty/sweet. Whatever recipe you use, keep tasting and adjusting until you get that balance just right. I do a lot of Thai cooking, and we love it all – but this is the first recipe that our Thai student Ping claimed was exactly like chicken he eats at home.
hot-sour-salty-sweet Gotta get that balance in Thai cookery!
1/4 cup chopped cilantro
2 tbsp asian fish sauce
1 1/2 tsp freshly ground pepper (white if you have it)
1 garlic clove, minced
juice of 1 lime
2 tbsp soy sauce
1 tbsp tamarind concentrate
Blend all ingredients together well – then add chicken.
This is enough to do 4 chicken breasts, or 8 chicken thighs. If using breasts I like to pound them lightly first – just enough to make them equal thickness which is easier to grill. Allow to marinate for whatever length of time you have – I have made this with only 1/2 an hour to marinate, and up to overnight.
Grill until cooked through – slice into strips and serve with dipping sauce.
2 tbsp tamarind concentrate
1/4 cup asian fish sauce
2 tbsp freshly squeezed lime juice
1 tbsp rice vinegar
1 minced clove garlic
1 small Thai chile – seeded and minced
2 tsp sugar
1 tbsp water
1/2 cup chopped cilantro
Combine all ingredients except cilantro – TASTE!! Adjust to your preference, and if you like it really spicy, drizzle in a little chili oil. I have also drizzled on sesame oil to finish it. Once you have a good balance of flavour (which means you can’t stop yourself from continuing to taste) then stir in the cilantro.