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Southern Thai Barbecue Chicken (Gai Kor Rae)

Review Ingredients

This is a southern-style bbq chicken that's rich in spices, note the use of cumin and cinnamon which gives it a Thai/Malay style. The paste sticks well to the chicken and provides great flavor, so there is no need to serve this with a dipping sauce. It can be marinaded overnight or for just an hour or two.

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Local Ingredients and/or Products for the Recipe

Red Curry Paste, Maesri

Thai whole dried chile, 2 oz

Thai Coconut Milk, All Natural, Aroy-D

Thai Palm Sugar

Golden Boy Fish Sauce, 24 oz bottle

Tamarind Concentrate

Tamarind is the fruit pod of a tree native to Asia and northern Africa, according to "The New Food Lover's Companion," which describes tamarind's "sour-sweet" flavor as being akin to lemons, apricots and dates. "Tamarind pulp concentrate is popular as a flavoring in East Indian and Middle Eastern cuisines much like lemon juice is in Western cultures,'' the Companion adds. "It's used to season full-flavored foods such as chutneys, curry dishes and pickled fish. Additionally, tamarind is used to make a sweet syrup flavoring soft drinks."

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