This is the most wonderful marinated grilled chicken dish. It is a staple in Thailand on most any street corner and it is delicious.
I have also used it on pork (Moo Yang) and beef and it is just as good. The key is to use the best ingredients and make sure to let it marinade overnight.
Ingredients
½ cup Coriander/Cilantro Roots– These roots are not easy to find, even in Asian markets, as most markets cut off the coriander roots before putting them out. I always look through the bunches and if I find some with roots, I buy them all and then wash them, dry them and put into freezer bags and freeze the roots for later use. If you can’t find the roots you can substitute 1 cup of fresh cilantro stems.
3 cloves Garlic
1 Tbsp freshly grated Ginger Root
2 tbsp freshly ground Black Peppercorns
4 Tbsp Thai Fish Sauce
1 tbsp Soy Sauce
1 tbsp Sugar
1 tbsp Lime Juice
1 small can Thai Coconut Milk
Grind all dry ingredients and then combine into a food processor and blend into a smooth mixture.
Pour over the meat and refrigerate for at least overnight. Then remove from marinade and grill until done.
Serve with Thai Jasmine rice and Nam Pla Prik sauce.
The Louisville Chef 