120ml coconut milk
2 tablespoons fish sauce
2 tablespoons minced garlic
2 tablespoons chopped fresh coriander
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon white pepper
600g chicken breasts, sliced into large pieces
For the dipping sauce
6 tablespoons rice vinegar
4 tablespoons water
4 tablespoons caster sugar
1 teaspoon minced garlic
1/2 teaspoon minced Scotch bonnet chilli, or chilli pepper
1/4 teaspoon salt
Grab your ingredients
Prep:15min › Cook:20min › Extra time:4hr marinating › Ready in:4hr35min
In a shallow dish, mix together the coconut milk, fish sauce, minced garlic, fresh coriander, turmeric, curry powder and pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
Preheat the barbecue for high heat.
To make the dipping sauce: In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, minced chilli and salt; bring to the boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow cooling before use.