Kai Yaang


1 lemongrass stalk
5 garlic cloves
2 coriander roots or 1 tsp ground coriander seed
1 teaspoon sea salt
30ml fish sauce
1 teaspoon sugar
4 chicken breasts
1 tspn crushed chilli
15 ml white vinegar
1 clove of garlic
30ml fish sauce
45ml olive oil
juice of 2 lemons/limes
2 tblspns chopped coriander

Thai style grilled chicken, best served with a range of green vegetables which have been lightly sauteed or steamed.

Serves: 4
Preparation time: 20 minutes


Pound first 6 ingredients with a pestle and smear the mixture over the chicken breasts - leave for 30 minutes.

Grill quickly on high heat until chicken is just cooked and let rest for 10 minutes before slicing into strips.

Serve with fresh greens.


Combine all sauce ingredients and whisk well.

Place in small bowls and serve with the chicken.

Contributor: Jo Neser