Slimmers' Thai Pandan Chicken

• 3 shallots
• 4 tablespoons fresh ginger
• 4 garlic cloves
• 1 stalk lemongrass
• 3 dried chilies, soaked
• 2 teaspoons light soy sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon fish sauce
• 12 teaspoon turmeric
• 12 teaspoon salt
• 1 teaspoon brown sugar
• 12 teaspoon pepper
• 1 tablespoon cornflour
• 12 cup coconut milk
• 4 boneless skinless chicken thighs
• 12 pandan leaves

1. Mix marinade ingredients together in a blender.
2. Put in a saucepan and bring to the boil.
3. Cut each thigh in 2, then add to boiling marinade.
4. Let it simmer for 5 minutes or so.
5. Turn off the heat and let the chicken cool in the marinade.
6. It can be covered and kept in the fridge overnight at this point.
7. When cooled, wrap the chicken pieces in the pandan leaves and secure with a toothpick.
8. I found that I need approx 2 leaves per piece.
9. Fire up the grill, and place your parcels on the heat.
10. Just enough to char the leaves and reheat the chicken.

shallots, fresh ginger, garlic, stalk lemongrass, chilies, soy sauce, worcestershire sauce, fish sauce, turmeric, salt, brown sugar, pepper, cornflour, coconut milk, chicken thighs, leaves

Taken from www.food.com/recipe/slimmers-thai-pandan-chicken-330238 (may not work)