3 pounds chicken wing drummettes
***marinade***
1/4 cup coarsely chopped garlic
1 bunch cilantro -- chop roots and
-- lower stems
-- reserve leaves for garnish
1 teaspoon ground turmeric
1 teaspoon curry powder
1-1/2 teaspoons ground dried chilies
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoon Thai fish sauce -- (nam pla)
***basting liquid***
1/2 cup coconut milk -- (canned is ok)
***dipping sauce***
1/2 teaspoon dried chili flakes or- cayenne
2 garlic cloves coarsely chopped
1 tablespoon brown sugar
1/4 teaspoon salt
1/2 cup Chinese red rice vinegar
1 green onion -- thinly sliced
1 tablespoon coarsely chopped cilantro -- (leaves)
Instructions:
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.
