Based on this recipe by Tasting Table.
The whole idea of using a spice paste appealed to me, as I’d never used lemongrass before. I spent 15 minutes chopping through fibrous lemongrass by hand before realizing that I could just use my food processor. Either way, your kitchen will smell as divine and you will want to eat your hands.
Use your food processor to finely puree (and keep divided the following ingredients)
- 4 stalks lemongrass, tough outer layer removed and stalk finely chopped
- A whole peeled bundle of garlic
- 4” piece of ginger, skinned with a spoon
- 2 medium shallots
Heat up about 1/4 cup canola oil and add the lemongrass, garlic, shallots, and ginger, in that order. Add the turmeric. Let it get all up in there, then add 2 tbl sambal chile paste or red pepper powder, 2 tsp turmeric, and 1/4 cup coconut milk. Then add 2 tbl sugar, juice of 1/2 a lime, and a tbls of salt. Strain, reserving the spice paste, and allow marinade to cool in a large plastic mixing bowl.
Trim two bone-in chicken breasts and place in the cooled marinade. Cover and refrigerate overnight.
Take an oven-proof skillet and let the oil heat on medium high for 2 minutes. Removechicken, reserving marinade, and sear both sides of the chicken until browned. Spoon spice paste (ground fine) over on top, and put in a 400 degree oven for 15-20 minutes. Meanwhile, reduce your marinade to a thick sauce.