Place the bit of curry paste in a small saucepan and brown it. Then add the sugar, caramelise it and deglaze with coconut milk and stock.
Add the lime zest and lemongrass, cover, and simmer for approximately 15 minutes. Then pour it through a sieve and mix in the xanthan gum with a hand blender. Then mix in the cold, solid coconut fat.
Place the mixture in a 0.5 L iSi Whip, mount the long injection tip, screw on an iSi Professional Charger and shake approximately 8 times.
Using the Whip, inject the liquid directly into the meat at several points by carefully operating the lever. Wrap the chicken in cling film and let it marinate for 2 hours.
Then grill as desired.
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