Barbecue Chicken, Thai Style

• 4 lb. chicken-fryer pieces
• 3 Tbsp. coarsely chopped garlic
• 2 tsp. coarsely chopped coriander root (may substitute 1 tsp. ground coriander seed)
• 1 tsp. powdered turmeric
• 3 fresh or dried red chili peppers, seeded and coarsely chopped (soaked if using dry peppers)
• 1 tsp. curry powder
• 1 Tbsp. sugar
• 1/4 tsp. salt
• 3 Tbsp. fish soy sauce
• 1/4 c. coconut milk

1. Clean chicken; wash and pat dry.
2. Combine seasonings in blender or food processor and make a coarse paste.
3. Place paste in a large mixing bowl; add fish soy sauce and mix thoroughly.
4. Add chicken and mix well with hands.
5. Marinate in refrigerator overnight or at least 2 hours at room temperature.
6. Arrange chicken pieces on a barbecue grill or in a broiler; brush evenly with coconut milk.
7. Cook until done and serve.

chickenfryer, garlic, coriander root, powdered turmeric, red chili peppers, curry powder, sugar, salt, soy sauce, coconut milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=521877 (may not work)