RECIPES OF THAILAND

Ingredients

1 large

1 tbsp

8 large cloves

3

2 tsp

1 tbsp

2 tsp

2-3 tbsp

1-2 tsp

1/2 cup

Roasting chicken (cut into smaller sections)

Cilantro roots (finely chopped)

Garlic (finely chopped)

Shallots (finely chopped)

White peppercorns (freshly ground)

Coriander seeds (freshly ground)

Yellow curry powder

Fish sauce (nahm bplah) (adjust to taste)

Sugar (adjust to taste)

Coconut milk for basting chicken while grilling

1. Using a heavy mortar and pestle, pound cilantro roots, garlic and shallots to a paste
2. Add the freshly ground white pepper, coriander and curry powder
3. Stir and pound to blend the dry and wet ingredients
4. Add the fish sauce and sugar and stir well to dissolve the sugar
5. Trim off excess fat around the edges of chicken pieces, leaving the skin on
6. Rub paste onto the surface of the chicken and under the skin
7. Marinate two hours or up to overnight
8. Grill over medium-hot charcoals
9. Turn frequently to prevent charring and burning
10. Add cup coconut milk to the bowl with the remaining marinate
11. Stir to mix and use this coconut milk mixture to baste pieces after each turning
12. Grill until cooked through

Serve with dipping sauce (Sweet and Tangy)) (    ((over medium heat