i’m posting this today because i need a copy of the recipe handy this weekend and i figured i might as well share it while i’m at it.
i first ate this at a little thai restaurant in adelaide….it was just up the road from our house in parkside, and the food was simply delicious.
we spent many happy evenings there with a bottle of rockford’s alicante bouchet to wash down the feast.
i always ordered the gai yang (bbq chicken).

this is a staple around here nowadays.
it’s tasty and fresh and fast.
sometimes it is difficult to get hold of fresh coriander root, but the chicken still tastes very good without it.

you’ll need:

1 kilo chicken thigh fillets, skinned and boned.
1/2 cup coconut milk

marinade paste:
4 cloves crushed garlic
1 tsp black peppercorns, crushed
2 tsp sugar
2 tsp turmeric
2 tsp paprika
1 TBLSP chopped coriander root
1 tsp curry powder
2 small fresh red chilies, chopped
a splash of fish sauce
1 TBLSP sweet soy
1 TBLSP oil

grind all the paste ingredients with a mortar + pestle.
cut thigh fillets in half, mix with paste, cover and refrigerate overnight.
cook fillets on a hot grill, basting frequently with coconut milk.

serve with sweet chilli sauce or thai sauce of choice.

sweet vinegar sauce is a nice accompaniment:
1 small fresh red chili
2 cloves garlic, crushed
1/2 cup white vinegar
2 TBSP raw or palm sugar

boil vinegar and sugar together for a few minutes, then remove from heat and add chili and garlic.