Ingredients

The following ingredients have 4 Servings
  • 3 stalks lemongrass ((fresh is preferred but can also use lemongrass paste about 2 tablespoons))
  • 2 shallots (peeled and chopped)
  • 3 cloves garlic (peeled and chopped)
  • 4 kaffir lime leaves (washed and inner stem removed)
  • 2 inch Galangal ((Kha) knob peeled ( can exchange with ginger))
  • 1-2 bird chili ((omit if you do not like spicy))
  • 1 tsp sesame oil
  • 2 tbsp lime juice
  • 3 tbsp fish sauce (gluten-free)
  • 1 tbsp olive oil
  • 8 chicken tenderloins ((or about 2-3 per person depending on how hungry you are))
  • Prik Nam Pla Sauce (the incredible Thai Table Condiment)

Instruction

  • Place lemongrass, shallots, garlic, kaffir lime leaves, galangal, chili, sesame oil, lime juice, fish sauce and olive oil in food processor and whiz up until a smooth paste. Alternatively if you do not have a food processor just dice up everything small and/or use a mortar and pestle. Place the Thai marinade in a large sealable plastic bag and add your chicken tenderloins to the bag and mix well. Place in the refrigerator for at least an hour or up to overnight to marinate.
  • Make your garlic and chili dipping sauce. Add lime juice, fish sauce, garlic, chili and sugar or sugar alternative into a bowl and stir until combined. Can add chopped green onions or cilantro or thai basil to garnish, if you desire.
  • Grill your chicken tenderloins for about 4-6 minutes on each side  just until the juices run clear and there are nice grill marks. Serve Thai grilled chicken tenderloins with Prik Nam Pla sauce and enjoy!