This is the basic recipe for a dish that allows great variation. Some cooks add a large pinch of powdered turmeric to the paste; others add some fresh lemongrass or a little black pepper. To my mind, the best version comes from a village called Si Saket, in the north-east of Thailand.
Recipe courtesy of David Thompson
Save Recipe Print
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Chicken:
Sauce:

Directions

Using a pestle and mortar, pound coriander roots, salt, garlic, and peppercorns into a fine paste. Cut chicken in half along the breastbone. Flatten out, wash and dry. Work in the paste, fish sauce and sugar and leave to marinate for a few hours.

For the sweet chili sauce, pound coriander root, salt, garlic and chiles into a paste. Combine vinegar, sugar, water, and salt in a pot and bring to the boil. Add paste and stir to dissolve. Simmer sauce until reduced by half, skimming as necessary, then set aside to cool.

Chargrill chicken for about 15-20 minutes, turning regularly. Serve with a bowl of the sauce.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Beer Can Chicken

Recipe courtesy of Bob Blumer

Curried Chicken Salad

Recipe courtesy of Ina Garten

White Chicken Chili

Recipe courtesy of The Neelys

Chicken Mole

Recipe courtesy of Food Network Kitchen

Pat's Beer Can Grilled Chicken

Recipe courtesy of The Neelys

Tuscan Lemon Chicken

Recipe courtesy of Ina Garten

Barbecue Chicken

Recipe courtesy of The Neelys

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Chicken Flautas

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories