Barbecued Marinated Chicken With Nam Jim

• 4 single chicken breasts
• 6 cloves garlic
• 6 tablespoon fish sauce
• 2 tablespoon light soy
• 1 cup coconut cream
• 2 tablespoon caster sugar
• White pepper, to taste
• 2 cloves garlic, roughly chopped
• 2 cilantro roots, roughly chopped
• 1 long red chilli, de-seeded & roughly chopped
• 1 long green chilli, de-seeded & roughly chopped
• 2 small hot chillies, finely sliced
• 1 red shallot, finely sliced
• 8 ripe cherry tomatoes
• 4 tablespoon castor sugar
• 4 tablespoon fish sauce
• 5 tablespoon fresh lime juice
• 1 small green papaya, peeled and cut into thin strips
• 8 long beans (snake beans), blanched, refreshed and cut into 2" lengths
• 1 cup bean sprouts
• 1/2 cup mint leaves
• 1/2 cup coriander leaves
• 1/2 cup Thai basil leaves

1. Place all marinade ingredients in a bowl or blender & process 10 seconds.
2. Marinate the chicken breasts well & refrigerate 2 hours.
3. For the nam jim, pound the garlic & cilantro root in a mortar & pestle. Add the red & green chillies & pound another 10 seconds. Add the cherry tomatoes & pound until just pulped. Add the small hot chillies, eschallots, sugar, fish sauce & lime juice & stir until well mixed & the sugar has dissolved. Check the flavour for balance.
4. Make the salad by simply mixing all ingredients together then toss through the nam jim.

chicken breasts, garlic, fish sauce, light soy, coconut cream, caster sugar, white pepper, garlic, cilantro roots, long red chilli, long green chilli, hot chillies, red shallot, tomatoes, castor sugar, fish sauce, lime juice, green papaya, long beans, bean sprouts, mint leaves, coriander leaves, basil

Taken from www.epicurious.com/recipes/food/views/barbecued-marinated-chicken-with-nam-jim-230720 (may not work)