With this dish, I wanted the best of both worlds...chicken from the grill and a flavor packed sauce to go with it. Hot days like we had today are just calling out for the grill. Instead of marinating the chicken, a quick and easy sauce just changes it up a bit and makes the dish a little more interesting. The chicken is simple.. salt and pepper and grill. I used chicken drumsticks and cut two slits on opposite sides of the drumstick to aid in faster cooking.
For the sauce:
3/4 cup chicken stock
1 cup coconut milk
1 Shallot, peeled , cut in half and smashed
1 - 2" piece of galangal, sliced into thick pieces
2 stalks of lemon grass, cut into 3" pieces and smashed (peel off the outer hard pieces)
5 lime leaves
1 tablespoon Penang curry paste
1 tablespoon grape seed oil
In a small saucepan, saute the Penang curry in the grape seed oil until fragrant.
Add the chicken stock, coconut milk and remaining ingredients. Bring to a boil.
Lightly boil, uncovered, for about 10 minutes.
I was worried the sauce would be too spicy for the girls, but there were no complaints. It's a keeper.