2 chicken breasts, deboned and skinned (if not done so already)
3/4 cup coconut milk
2 tablespoons lime juice
1 tablespoon Thai fish sauce ("namplar") or soy sauce
1 garlic clove, peeled
2 dried Thai chilis (or 1 fresh chili of your choice)
1 1/2-inch piece of ginger, peeled
12-15 sprigs fresh cilantro, chopped
Zest of 1/2 a lime, grated
1 teaspoon sugar
1/2 cup milk
1 tablespoon cornstarch
1. Debone and skin chicken breasts if not done so already, and make a few deep slits into each piece.
2. In a food processor, process the coconut milk, lime juice and zest, fish sauce, garlic, chilis, ginger, cilantro and sugar into a purée.
3. Place the chicken breasts into a bowl, and cover with the marinating purée. Cover with cling wrap, and refrigerate for about 1 hour.
4. When ready to cook, remove chicken from the marinade, and either grill, pan-fry or broil* until no pink remains inside (times vary)
5. In a small saucepan, bring the marinade to a boil. Meanwhile, mix the milk with the cornstarch to form a thickening slurry and mix into the boiling marinade. Let simmer.
6. Serve chicken with the sauce and cooked rice and pickles or vegetables as desired, and garnish with lettuce or cilantro sprigs.