Barbequed Thai Style Chicken recipe

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

1/4 cup coconut cream

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.