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Ingredientes
- 1 c. coconut lowfat milk
- 1/4 c. fish sauce (nam pla)
- 2 Tbsp. minced garlic
- 2 Tbsp. minced cilantro root or possibly substitute cilantro leaves only
- 1 1/2 tsp black pepper
- 1 tsp grnd turmeric
- 1 tsp curry pwdr
- 1 whl chicken (3-4 pounds) washed, patted dry, cut into pcs
- 1 c. vinegar
- 1 c. water
- 1 c. sugar
- 2 Tbsp. chopped garlic
- 4 tsp sambal oelek* or possibly fresh red chiles crushed to a paste
- 1 tsp salt
Direcciones
- In a large bowl or possibly plastic sealable bag, combine the coconut lowfat milk, fish sauce, garlic, cilantro, pepper, turmeric and curry pwdr. Add in the chicken pcs and marinate for 2 hrs.
- Meanwhile, prepare the dipping sauce by combining all the ingredients in a medium saucepan. Place over medium-high heat and bring to a boil. Continue boiling till the mix is reduced to 1 1/2 c..
- Prepare or possibly preheat the grill. Remove the chicken from the marinade and throw away the marinade. Grill the chicken skin side down first, turn and continue grilling till the chicken is thoroughly cooked through.
- Remove from the grill and serve with the dipping sauce.
- * Look for sambal oelek, a grnd fresh red chile paste, in the ethnic sections of some grocery stores or possibly at Asian grocers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 516g | |
| Recipe makes 4 servings | |
| Calories 929 | |
| Calories from Fat 450 | 48% |
| Total Fat 50.11g | 63% |
| Saturated Fat 16.42g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 2196mg | 92% |
| Potassium 778mg | 22% |
| Total Carbs 56.39g | 15% |
| Dietary Fiber 1.6g | 5% |
| Sugars 51.61g | 34% |
| Protein 59.28g | 95% |
