|2 pounds||Chicken wings; disjointed|
|1 can||Coconut milk; (2 cups)|
|1 medium||Onion; coarsely chopped|
|2 tablespoons||Garlic; crushed|
|2 teaspoons||Thai dried chile; crushed|
|2 teaspoons||Galanga; (Ka, Laos) fresh or dried (1 tsp), ground|
|1 tablespoon||Coarse salt|
|1 cup||Thai; fresh chopped|
|1 cup||Onion; red chopped|
|1 cup||Lime juice; freshly squeezed|
|1 tablespoon||Fish sauce|
|2 tablespoons||Palm; or light brown, sugar dissolved in|
|2 tablespoons||Cilantro; chopped|
Take all ingredients, except the wings, and ground into a paste with the consistency of thin yogurt. A food processor may be used for this. Place in a ceramic or glass bowl and combine with the chicken wings, tossing to coat. Refrigerate overnight.
Shake off excess coating and place over hot coals and cook, trying not to burn. Serve with Lime Sauce.
Posted to CHILE-HEADS DIGEST by Jim Campbell <jim@...> on Apr 12, 1999, converted by MM_Buster v2.0l.
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