Pardeep
๑۩۩๑┼●ℛŐŶ
Barbequed Thai Style Chicken
INGREDIENTS:
* 1 bunch fresh cilantro with roots
* 3 cloves garlic, peeled
* 3 small red hot chile peppers, seeded and chopped
* 1 teaspoon ground turmeric
* 1 teaspoon curry powder
* 1 tablespoon white sugar
* 1 pinch salt
* 3 tablespoons fish sauce
* 1 (3 pound) chicken, cut into pieces
* 1/4 cup coconut milk
DIRECTIONS:
1. Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
2. Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
3. Preheat grill for high heat.
4. Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.
INGREDIENTS:
* 1 bunch fresh cilantro with roots
* 3 cloves garlic, peeled
* 3 small red hot chile peppers, seeded and chopped
* 1 teaspoon ground turmeric
* 1 teaspoon curry powder
* 1 tablespoon white sugar
* 1 pinch salt
* 3 tablespoons fish sauce
* 1 (3 pound) chicken, cut into pieces
* 1/4 cup coconut milk
DIRECTIONS:
1. Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
2. Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
3. Preheat grill for high heat.
4. Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.
