Southern Thai Charcoal Grilled Chicken Curry (แกงไก่กอและ)

Southern Thai charcoal grilled chicken curry is influenced by the Ayam Golek – a grilled chicken process from Islamic Malaysian cuisine. It is simply a grilled chicken marinated in herbs and coconut milk. Then is grilled over charcoal and dipped into a spiced curry sauce repeatably and than grilled again until the desired thickness of curry coating is achieved on the meat. The most popular province in the south of Thailand for this particular chicken curry is Narathiwat province. Thai-Muslim people believe that this dish is the most elegant of all curries, so they choose to serve it when performing numerous ceremonies.

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Southern Thai Chargrilled Chicken Curry
  1. Mix all the brine ingredients in a pot and then simmer until the sugar and salt dissolve. Leave it aside to cool and then put the chicken in and leave it overnight to brine.
  2. Put all the curry paste ingredients in the dehydrator set on low or in the oven with just the pilot light on and leave them overnight to sweat and enrich in flavor.
  3. Then make a fine paste from dried long red chilli, garlic, red onion, ginger and lemongrass.
  4. To make the curry firstly split the fresh coconut cream (gently heat until you can see the oil separate) than add the curry paste, stir in and cook for about 5 minutes. Over a medium to low heat until fragrant, then add the toasted grated coconut. Season the paste with the palm sugar first and than fish sauce, salt, tamarind juice and finally moisten with the coconut milk. Simmer for a further 10 minutes. Then put to the side for 20 minutes to allow the curry to mature and integrate in flavor.
  5. Check the seasoning : the curry should taste in this order of flavor strength: rich, sweet, sour, salty and hot.
  6. Grill chicken until half cooked then dip into curry and return to the grill to colour and cook. Repeat the curry dipping progress a further 2 more times to thicken the outside coating.
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