- 1 bunch fresh cilantro with roots
- 3 cloves garlic, peeled
- 3 small red hot chile peppers, seeded and chopped
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 tablespoon white sugar
- 1 pinch salt
- 3 tablespoons fish sauce
- 1 (3 pound) chicken, cut into pieces
- 1/4 cup coconut milk
- Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
- Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.