This is a refreshingly fresh, medium hot marinade for chicken that I tried recently:
To serve 4:
4 fresh red chili peppers, sliced, stem and seeds removed
2 cloves of garlic, chopped
5 shallots, thinly sliced
2 tsp crumbled palm sugar
150 ml coconut cream (not cream of coconut!)
2 tsp fish sauce
1 tbs tamarind water (see recipe below)
4 chicken breasts, boneless and skinless
Pulp the chili pepper, garlic and shallots using a mortar and pestle or food processor. Add the palm sugar, coconut cream, fish sauce and tamarind water.
Cut 4 shallow slits in each chicken breast with a sharp knife. Put the chicken breasts on a shallow dish and pour the marinade over them. Turn over in the marinade to coat well. Cover the dish and set aside for an hour or so.
Preheat the grill. Put the marinated chicken breasts on aluminium foil and put under the grill for 4 minutes, turn over and grill the other side for 4 minutes as well (the breasts I used needed 7 minutes on each side), brushing occasionally with the marinade. Garnish with basil or cilantro leaves.
Serve with rice.
Recipe for tamarind water:
Pour 60 ml boiling water over 5 g tamarind pulp. Soak for a few minutes, break up with a spoon and let soak for 30 minutes. Pour the liquid through a strainer and press as much of the pulp through it as possible. Discard the remaining pulp.