Thai Bbq Chicken Appetizers

Course : Curry
Serves: 1
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3 pounds chicken wing drummettes
1/4 cup garlic coarsely chopped
1 bunch cilantro*
1 teaspoon ground turmeric
1 teaspoon curry powder
1 1/2 teaspoons powdered chiles
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons Thai fish sauce
---basting liquid---
1/2 cup coconut milk -- (canned is ok)
---dipping sauce---
1/2 teaspoon dried chile flakes or- cayenne
2 cloves garlic coarsely chopped
1 tablespoon brown sugar
1/4 teaspoon salt
1/2 cup Chinese red rice vinegar
1 medium green onion -- thinly sliced
1 tablespoon coarsely chopped cilantro -- (leaves)

Preparation / Directions:

* chop roots and lower stems and reserve leaves for garnish Preparation: Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. DIPPING SAUCE: Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.

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