|Chicken pieces||8 Small|
|Limes||2 , cut into wedges (For Garnish)|
|Red chilies||2 , finely sliced (For Garnish)|
|Lemon grass stalks||2 (For Garnish)|
|Rice||1 Cup (16 tbs) (For Serving)|
|Lemon grass stalk||2 , chopped|
|Fresh ginger root piece||1 Inch|
|Garlic||6 Clove (30 gm)|
|Coriander roots||1⁄2 Bunch (50 gm)|
|Palm sugar||15 Milliliter (1 Tablespoon)|
|Coconut milk||4 Fluid Ounce (120 Milliliter, 1/2 Cup)|
|Fish sauce||30 Milliliter|
|Soy sauce||30 Milliliter (2 Tablespoon)|
1. To make the marinade, put all the ingredients into a food processor and process until smooth.
2. Put the chicken pieces in a dish and pour over the marinade. Leave in a cool place to marinate for at least 4 hours or overnight.
3. Preheat the oven to 200°C/400°F/ Gas 6. Put the chicken pieces on a rack on a baking tray. Brush with marinade and bake in the oven for about 20-30 minutes or until the chicken is cooked and golden brown. Turn the pieces over halfway through and brush with more marinade.
4. Garnish with lime wedges, finely sliced red chillies and lemon grass stalks. Serve with rice.