8 ounces lemongrass, topped and tailed
8 ounces palm sugar
4 ounces fresh ginger
4 pieces Thai chile, stems removed
6 cloves garlic, crushed
1 tablespoon turmeric powder
2 ounces or 1/4 cup fresh lime juice
2 ounces or 1/4 cup dark rum
1 ounce or 2 tablespoons tequila
1 ounce or 2 tablespoons fish sauce
4 ounces or 1/2 cup coconut milk
12 boneless chicken thighs
Sea salt, to taste
Vegetable oil, as needed
Serving suggestions: Peanut sauce, raw red onion slices, and pickles.
The Chef recommends serving a peanut sauce along with raw red onion slices, and pickles.
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