Thai Barbecued Chicken Appetizers With Dipping Sauceappetizers, chicken, poultry, sauces, thai 3 pounds chicken wing drumettes ---MARINADE--- 1/4 cup garlic; coarsely chopped 1 tablespoon cilantro roots and stems -- only; chopped fine 1 teaspoon ground turmeric 1 teaspoon curry powder 1 1/2 teaspoons ground dried chiles or cayenne 1 tablespoon sugar 1/4 teaspoon salt 3 tablespoons Thai fish sauce ---BASTING LIQUID--- 1/2 cup coconut milk ---GARNISH--- cilantro sprigs dipping sauce;; (see below) ---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 thinly sliced green onion 1 tablespoon coarsely chopped cilantro leaves Make marinade: 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. Make dipping sauce: Pound the first 4 ingredients to a paste with mortar and pestle, the dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onion and cilantro on top. |
