Name: Thai Barbecue Chicken
Yield: Serves 4
Cuisine: Thailand
Ingredients: 1 tablespoon Shaoxing rice wine or dry sherry; 2 teaspoons Thai red curry paste; 900 g (2 lb) unboned chicken thighs; 1 teaspoon salt; 3 tablespoons coarsely chopped garlic; ½ teaspoon freshly ground black pepper; 4 tablespoons tinned coconut milk; 2 tablespoons fish sauce or light soy sauce; 1 teaspoon turmeric; 3 tablespoons finely chopped fresh coriander; 2 small fresh red or green Thai chillies, seeded and chopped; 2 teaspoons sugar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Thai menus universally feature ‘sate’ or ‘satay’ dishes. These are foods that are barbecued or placed on skewers and grilled. Thus, ‘sate’ refers to the technique rather than to a specific food. However, some authorities believe that the word ‘sate’ derives from a corruption of the English word ‘steak’, and we may assume that meat and fish are most often involved in such dishes.

Although the technique originated in Indonesia, it is widespread in Southeast Asia and plays a prominent

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Ingredients

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