Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Thai kitchen fish sauce |
| 3 tablespoons | Granulated sugar |
| 4 \N | Garlic cloves; minced |
| 4 tablespoons | Ginger; fresh grated |
| ¼ cup | Thai kitchen sweet black bean stir-fry sauce and marinade |
| ½ cup | Thai kitchen coconut milk |
| ½ tablespoon | Turmeric |
| 1 tablespoon | Red pepper flakes |
| 1 \N | Whole chicken; cut into pieces OR kabobs skewered with vegetables |
NORMA WRENN
Puree First 8 Ingredients In A Blender Or Food Processor. Pour Marinade Over Chicken Parts Or Kabobs And Refrigerate Overnight. Charboil Or Grill Chicken Or Kabobs, Basting Frequently With Marinade. Garnish With Cilantro.
Serve With Jasmine Or Regular Rice. MM Norma Wrenn Copyright: Thai Kitchen & Epicurean International Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@...> on Jan 31, 1998