Cilantro chop roots & lower stems, reserve leaves for garnish
1 Teelöffel
turmeric ground
1 Teelöffel
curry powder
1 1/2 Teelöffel
Ground dried chilis (cayenne or equivalent)
1 Esslöffel
sugar
1/4 Teelöffel
salt
3 Esslöffel
Thai fish sauce (filipino or vietnamese is ok, too)
Basting Liquid
1/2 Tasse
Coconut milk (canned is ok)
Dippingsauce
1/2 Teelöffel
Dried chili flakes Or- cayenne
2
cloves garlic coarsely chopped
1 Esslöffel
brown sugar
1/4 Teelöffel
salt
1/2 Tasse
Chinese red rice vinegar
1
green onion thinly sliced
1 Esslöffel
Coarsely chopped cilantro (leaves)
die Zubereitung:
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.
