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Thai Barbecue Chicken
Ingredients:
2 whole chickens, cut up and sectioned
1 can coconut milk, Mae Ploy or Charokoh brands
1/4 cup Tiparos brand fish sauce, nam pla
4 cloves garlic
1 bunch cilantro
1 bag YEO s Malaysian curry powder
1 cup light soy sauce
Instructions:
1. On the chicken, most places uses fryers because of the slightly
higher fat content. Leave the skin on. Don't eat the skin but it cooks
better and distributes the marinade better with it on. 2. If you use
Charokoh coconut milk you may have to add about 1/4 of another can
since it comes in smaller cans. 3. Tiparos brand fish sauce is the
best from Thailand but it is not a critical brand name in this recipe.
Just so you don't use dynasty or Taste of Thai or any other drug store
brand name. 4. Most important! One bag of YEO's Malaysian Curry Powder.
Do not use any Indian curries. You have to use this powder. It is
a product of Singapore and is available in most Oriental Markets.
It comes in 50 gram bags and is by far the best. In blender add the
coconut milk and garlic. Blend garlic with coconut milk. Wash about
a palmfull of cilantro, leaves only then dry. Add to blender. Add
about 3/4 of the 50 gram bag of curry powder while still blending.
After about 1 minute, squirt in about 1/4 cup of the fish sauce. Put
chicken in bowl and poor marinade on top. Mix marinade and chicken
together to make sure all is covered well. Cover and leave out at
room temperature for 8 hours. Refrigerate for at least 16 hours. Two
days is better. Get grill hot. I use Almond wood and some charcoal
on top. The little bit of charcoal adds to the flavor. Put chicken
on hot grill and cook. As you put the chicken on the grill, the marinade
turns back into a liquid and flows around the chicken. Most of the
marinade falls to the bottom of the grill which is fine. Cook chicken
hot and for the shortest time possible. About 5 minutes before chicken
is done, pick it up with a fork or anything else and submerge it in
the light soy sauce for a couple of seconds. Put chicken back on the
fire. This turns the skin and top of the meat a nice golden brown
and adds to the moisture and flavor of the curry. When chicken is
done, some restaurants put the pieces of chicken on a cutting board
and pound them to crush the bone and separate the meat. I do not do
this as I find that in some restaurants, I get small pieces of bone
in my mouth. Note: Coconut milk has a high fat content so it does
burn easily. A hot grill does not mean a flaming grill. Keep fire
away from chicken. |
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