Kai Yang Thai Grilled Chicken

My husband and I enjoy eating Thai food but I have yet to learn how to cook it from scratch. Normally, I use ready-made packet sauces. Thai food is famous for its balance of sweet, sour, salty and hot flavours. One of my favourite dishes is Tom Yum soup. It is a clear soup base and very spicy! I love the hit of the spiciness.

Nong’s Thai Kitchen cookbook has 84 classic recipes that are quick, healthy and delicious! It will be availa ble on the 9^th June 2015 from Tuttle Publishing. Do look out for the book. It will be available from Amazon too. What I like this cookbook is that the author has explained in detail the various Thai ingredients. I didn’t know that coconut comes in cream and milk and they are totally different ingredients. I always thought they were both the same! In this book, there are recipes from appetizers to soup, noodles to desserts. The Grilled Chicken recipe caught my eye!

According to the author, there are many versions of Thai grilled chicken and this recipe uses coconut milk! Yes, coconut milk to marinate. It sound very intriguing! Here is the recipe.

Ingredients:

• 125ml coconut milk
• 2 tbsp dark soy sauce
• 2 tbsp palm sugar
• 1 tbsp fish sauce
• 2 tsp ground turmeric
• 2 tsp salt
• 1 tsp ground black pepper
• 2 tbsp finely chopped fresh coriander stems
• 75 kg chicken pieces

Method:

1. Combine everything and mix well. Marinate the chicken for at least 4 hours or overnight.
2. Grill the chicken on a gas or charcoal grill until done. Alternatively, bake the chicken in an oven at 150°C for 45 minutes or until the skin is golden and the chicken is cooked through.

I chose to bake as I don’t know how to operate my grill properly! The chicken is very creamy and sweet too! My children and I like this recipe but not my husband was not overly keen on the coriander! I think using charcoal will give the chicken a better flavour than baking it. So when it is summer time, this marinade will be great for barbecues! It tastes very special and I would make it again.

Any leftover coconut milk could be used to make Sago Pearls with melon for dessert! This is a Chinese cookbook that I have recently reviewed! It might not be everyone’s favourite dessert but it is definitely one of mine!

Disclosure: I received this book from the publisher for free. However, they have not paid me for this review, and they do not exercise any editorial control over my review or anything else on this site. We have included an Amazon affiliate link to the product. If you click on this and buy, we may earn a small commission but at no additional cost to you.