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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Stephanie da Silva
Servings: 1
3 pound chicken wings
¼ cup garlic, chopped
1 tablespoon cilantro, chopped
1 teaspoon ground tumeric
1 ½ teaspoon dried chiles, ground
1 tablespoon sugar
¼ teaspoon salt
3 tablespoon nam pla
½ cup coconut milk
Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.