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This recipe is impressively authentic, and calls for an ingredient not found in most American kitchens: fish sauce. Fish sauce, made from fermented anchovies, is absolutely indispensable to the famous cooking of southeast Asia. It is sold in all Asian markets. And while fermented anchovies might not sound terribly appetizing, we guarantee that you won’t detect any strange flavors in the finished chicken.
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1 tablespoon finely chopped cilantro roots
8 large cloves garlic, minced
3 shallots, minced
2 teaspoons white peppercorns, freshly ground
1 tablespoon ground coriander
2 teaspoons yellow curry powder
2-3 tablespoons Thai or Vietnamese fish sauce, to taste 2 teaspoons sugar
1 large roasting chicken, cut into pieces, 6 whole chicken legs
1/2 cup coconut milk
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1) Using a heavy mortar and pestle, pound cilantro roots, garlic, and shallots to a paste. Add the ground white pepper, coriander, and curry powder. Stir and pound to blend the dry and wet ingredients. Add the fish sauce and sugar. Stir well to dissolve the sugar.
2) Trim off excess fat around the edges of chicken pieces, leaving the skin on. Rub paste onto the surface of the chicken and under the skin. Marinate 2 hours or overnight.
3) Preheat a grill for medium.
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4) Lightly oil the grates of the grill and place the chicken pieces on the grill, reserving marinade. Turn chicken frequently to prevent charring and burning.
5) Add coconut milk to the marinade; stir. Baste chicken with this mixture after each turning. Grill until cooked through, 20 - 25 minutes total. Serve with Tangy Thai Dipping Sauce.
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