Bangkok Style Barbecued Chicken (Kai Yang Bangkok)

2 frying chickens or 4 Cornish Game Hens*
1 can unsweetened coconut milk (Chokoah is best)
2 tablespoons Yellow Curry Paste (Mae Ploy is good)
2 tablespoons Thai Fish Sauce/nam pla (3 Crabs is best, Tiparos okay)
6 - 8 cloves chopped fresh garlic
4  6 Thai Dragon Chilies chopped (we use 8-10) fresh is best
1/3 cup loosely packed chopped fresh  cilantro including stems
1/2 tablespoon ground white pepper

Sweet & Spicy Dipping Sauce

Place the chicken halves, skin side up, in a shallow pan.  Lightly score
the chicken to allow the marinade to penetrate.  Set aside.

Combine the coconut milk, curry paste, fish sauce, garlic, cilantro, and 
pepper in a blender.  Blend until smooth.

Pour the marinade over the chicken halves, hen turn them skin side down.  
Spoon some of the marinade into the cavities.  Marinate in the refrigerator
for 4 to 24 hours.  Longer is better!  Turn them occasionally to coat each 
side.

Grill them over hot coals or preheated gas grill.  Arrange the chicken
halves on the grill and cook for about 30 minutes, or until the juices run clear when you wiggle a drumstick.  Turn the chicken now and then and baste 
frequently with the marinade.
Serves 4. 

 Its great with Thai Sticky Rice which you eat with your hands.  You take 
about a teaspoonful of the sticky rice and roll it into a ball and eat or
dip into the Spicy Dipping Sauce and eat!  Thai Sticky rice is wonderful, but
you need to soak it in water overnight then steam in a bamboo woven cone basket over boiling water.  You cover the basket with a damp towel and
occasionally turn it with a rice paddle.  The fragrance is wonderful and the bamboo really gives it a different aromatic twist.  These baskets are available as well as the aluminum pear shaped pan you place the cone basket on to steam.  They are cheap and really make the difference.


Better yet marinade a whole fryer and put on the rotisserie our favorite 
way as it keeps so moist.

Sweet & Spicy Dipping Sauce (Nam Jeem Kai Yang) *

1/2 cup distilled white vinegar
1 cup sugar
1/2 tsp. Salt (optional)
1 tablespoon Chinese style chili garlic sauce (Lee Kum Kee is best) add
more if desired

In a small pan combine the vinegar and 1/2 cup sugar.  Bring to a low over 
medium heat, stirring occasionally.  Lower the heat and stir in the rest of
the sugar.  Cook for two minutes stirring frequently as the mixture comes
to a boil.  Reduce heat to low and add salt if wanted.  Simmer for 5 minutes 
stirring occasionally.  Stir in the garlic-chili sauce and remove from
heat.

Let cool and serve at room temperature.  Covered and refrigerated it will 
keep for 2 to 3 weeks.

If you want to take a short cut use Mae Ploys "Sweet Chili Sauce (for 
chicken)" I actually think its better!!!!!!

