There are so many versions of this Thai street food chicken. Mine has been in our family for years, and we serve it with a tangy sweet chilli sauce that really goes well with this easy dish. Allow time to marinate this -overnight if you can.
1/2 cup (125ml) coconut milk
2 tablespoons fish sauce
2 tablespoons minced garlic
2 tablespoons chopped coriander
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon white pepper
750g chicken pieces
6 tablespoons (120ml) rice vinegar
4 tablespoons water
4 tablespoons white sugar
1 teaspoon minced garlic
1/2 teaspoon minced bird's eye chilli
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In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, coriander, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
To make the sauce, in a saucepan, combine the vinegar, water, sugar, 1 teaspoon minced garlic, chilli and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
Preheat the BBQ. Discard marinade, and place chicken on the barby. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving.