Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Kai Yang (Barbecue Chicken) ไก่ย่าง

Recipe from: Janie McKinney
Servings: 4

Click on picture to enlarge (© Photograph by Clay Irving)
Chicken barbequed road-side in Thailand.

2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon salt
¼ teaspoon black pepper
½ cup coconut milk
3 tablespoons minced cilantro, including stems
3 tablespoons minced garlic
3 tablespoons minced onion
1 tablespoon sugar
1 (3- to 4-pound) chicken, quartered
Apricot Sauce

Combine curry powder, turmeric, salt, pepper, coconut milk, cilantro, garlic, onion, and sugar. Rub chicken with marinade. Marinate in refrigerator at least 4 hours or overnight. Roast chicken at 350 degrees 45 minutes. Broil 3 to 5 minutes on each side or until dark golden brown. Serve with Apricot Sauce.

Apricot Sauce

Servings: 3/4 cup

½ cup apricot preserves or jam
¼ cup apricot nectar
1 teaspoon Thai- or Chinese-style chile sauce

Combine apricot preserves, apricot nectar, and chile sauce in small saucepan. Heat and stir until mixture is blended and comes to a boil.


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