Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pound 4 peeled garlic cloves, 2 coriander roots, and 1 teaspoon white peppercorns in a mortar and pestle until a fine paste forms.

2. 2

   Combine the paste with 2 tablespoons fish sauce and 1 tablespoon palm sugar in a bowl, then marinate 2 lbs of chicken thighs for at least 30 minutes in the mixture.

3. 3

   Slice 2 large long Thai eggplants lengthwise into 1/2-inch thick planks and brush both sides with 1 tablespoon of vegetable oil.

4. 4

   Preheat a grill to medium-high heat and grill the marinated chicken thighs for 6-8 minutes per side, or until cooked through, and grill the eggplant planks for 3-4 minutes per side until tender and lightly charred.

5. 5

   For the dressing, finely mince 2 Thai bird's eye chilies and 2 shallots, then combine them in a small bowl with the juice of 2 limes, 1 tablespoon fish sauce, and 1 tablespoon palm sugar, mixing well until the sugar dissolves.

6. 6

   Roughly chop 1/4 cup fresh coriander leaves and 1/4 cup fresh mint leaves, then stir them into the prepared dressing.

7. 7

   Slice the grilled chicken and arrange it with the grilled eggplant on a serving platter, drizzling generously with the spicy lime dressing before serving.