8 boned chicken thighs, skin on
handful coriander sprigs, to serve
FOR THE MARINADE
6 garlic cloves, coarsely chopped
4 tbsp tinned coconut milk
2 tbsp ﬁsh sauce (nam pla)
1 tbsp Chinese rice wine or dry sherry, (we used Shaoxing)
2 tsp Thai red curry paste
2 small Thai red or green chillies, seeded and chopped
2 tsp sugar
1 tsp turmeric
zest 1 lime, ﬁnely grated
handful ﬁnely chopped coriander
Pat the chicken thighs dry with kitchen paper. In a blender or mortar and pestle, combine all the marinade ingredients, season, then purée. In a large bowl, combine the chicken with the marinade and mix well. Cover with cling ﬁlm and chill overnight.
When you are ready to cook, remove the chicken from the fridge and leave at room temperature for 40 mins. Light the barbecue or heat the grill to high. When the charcoal is ash white or the grill is very hot, grill the chicken for 10-12 mins on each side or until they are cooked through. Transfer to a warm plate, sprinkle with coriander sprigs and serve immediately. Or allow to cool and serve at room temperature.