Yield: 1 Batch
| Measure | Ingredient |
|---|---|
| 3 \N | Chicken breasts |
| 1 teaspoon | Coriander seed |
| 1 teaspoon | Cumin seed |
| 2 tablespoons | Light soy sauce |
| 1 tablespoon | Fish sauce |
| 1 tablespoon | Phom kari; (mild curry powder) |
| 2 pinches | Tumeric powder |
| 6 tablespoons | Thick coconut cream |
| 3 tablespoons | Palm sugar |
| \N \N | per Michael Loo |
Open a can of coconut milk and allow to stand until it separates slightly. Skim off (and retain) the light milk. This recipe uses the thicker cream remaining.
In a clean dry skillet toast the coriander and cumin seeds until aromatic, then grind to a powder.
Cut the chicken into long thin strips and thread onto skewers lengthwise.
Mix all the ingredients together to form a marinade, and marinate for at least 12 hours before cooking.
Barbecue or grill until cooked. From: "Colonel I. F. K. Philpott" <colonel@...>