Ingredients
6
6 servings
- •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
- •0.25 cup coconut milk
Instructions
- 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.
- Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
- Preheat grill for high heat.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 324
- Carbohydrate: 6g
- Fat: 18g
- Fiber: 1g
- Protein: 33g
- Sugar: 4g
Related Recipes
Very Spicy Thai Green Chicken Curry
Thai Chicken Curry
Thai Chicken Stir-Fry
Thai Green Curry with Chicken
Thai Grilled Chicken with Sweet Chile Dipping Sauce
Thai Chicken
Indian Barbeque Chicken
Instant Pot Thai-Style Green Curry Chicken
Malaysian Chicken Curry
Thai Basil Chicken with Coconut Curry Sauce
Thai Green Chicken Curry
