I did not think I was a Thai cuisine
fan until our good friends Mike and Cindy took us out to a Thai restaurant. It has
made a huge Thai cuisine fan out of me! I prepared a Thai Chicken recipe this
past week. It was delicious! Be sure and make it with the dipping sauce that
tops the dish. If you do not have a
pestle and mortar you can use a food processer instead.
Ingredients:
10 cloves garlic,
minced
1 tablespoon black peppercorns
1 tablespoon coriander
1 stalk lemongrass, trimmed and cut
into small segments
2 red or green Thai chiles
1/2 fresh chicken, quartered
2 tablespoons fish sauce
2 tablespoons yellow curry powder
1/2 can coconut milk
2 tablespoons brown sugar
Dipping Sauce, recipe follows
Directions:
Heat a grill to medium.Using a mortar and pestle crush garlic cloves, peppercorns, coriander, lemongrass, and Thai chiles into a chucky paste. Using a large
spoon, transfer the paste to a large mixing bowl. Add the chicken and the
remaining ingredients and mix well. Cover and refrigerate for at least 2 hours
or up to overnight. Put the chicken on the
grill, skin side down, and brush with the marinade. Grill for about 15 minutes
then flip the chicken over and brush with the marinade. Grill the second side for
about 15 minutes. Discard the marinade. When the chicken is cooked and tender
transfer it to a serving platter and serve with warm dipping sauce.
Dipping Sauce:
1/2 cup rice vinegar
1/3 cup brown sugar
2 large garlic cloves or
4 small, minced
2 teaspoons Thai red chile sauce or
Sriracha
1 tablespoon fish sauce
Put all ingredients in a
saucepan and put on the grill. Stir and bring to a boil. Move the pan to a
cooler part of the grill and let the sauce simmer for 10 to 15 minutes,
stirring occasionally. The sauce will reduce and become thick. Serve warm with
chicken.
