Ingredients:
1 bunch fresh cilantro, with roots
3 cloves garlic, chopped
3 small red hot chili peppers
1 teaspoon curry powder
1 teaspoon ground turmeric
1 tablespoon white sugar
3 tablespoons fish sauce ( found in Asian markets)
3 lbs chicken, cut into pieces ( we usually use breast tenders)
1 (15 ounce) cans coconut milk, reserve 1/2 cup
Directions:
Trim cilanto root ends.
In a blender, combine cilantro bunch, garlic, chile peppers, curry powder, turmeric, sugar, fish sauce, and coconut milk.
Blend until a smooth, thick paste.
Rub chicken pieces with cilantro paste.
Cover and marinate in refrigerate for at least 2 hours or overnight.
Put chicken pieces on prepared grill.
While grilling, brush liberally with 1/2 cup reserved coconut milk.
Grill until browned and tender.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.