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Ingredients
US|METRIC
7 SERVINGS
- 1 Tbsp. cilantro roots (finely chopped, or substitute with bottom stems)
- 8 cloves garlic (finely chopped)
- 3 shallots (finely chopped)
- 2 tsp. white peppercorns (freshly ground)
- 1 Tbsp. coriander seeds (freshly ground)
- 2 tsp. yellow curry powder
- 3 Tbsp. fish sauce (nahm bplah, to taste)
- 2 tsp. sugar (to taste)
- 1 roasting chicken (large, cut into smaller sections, or see note below, or half a dozen leg-thigh pieces)
- coconut milk (for basting chicken while grilling, about 1/2 cup)
- 15 chillies (dried whole red hot)
- 6 cloves garlic (chopped)
- 1/4 cup white vinegar
- 1 lime
- 3 fish sauce (or more tbsp, nahm bplah, to taste)
- 1/2 cup granulated sugar (to desired sweetness)
- 3 cilantro leaves (optional)
- 1 inch green onion (optional)
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