Ingredients:
1/2 cCoconut milk; (canned is ok)
DIPPING SAUCE
1 tbSugar
1 tsCurry powder
3 tbThai fish sauce; (filipino or vietnamese is ok, too)
1 tbBrown sugar
1/2 cChinese red rice vinegar
BASTING LIQUID
1/2 tsDried chili flakes
3 lbChicken wing drummettes
2 Garlic
1 tbcilantro; Coarsely chopped, leaves only

MARINADE:
1/4 tsSalt
1/4 tsSalt
1 Green onion; thinly sliced
1/4 cgarlic; Coarsely chopped
1 tsGround turmeric
1 1/2 tsGround dried chilis; (cayenne or equivalent)
1 bnCilantro

Method:
Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight.

Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.

DIPPING SAUCE:
Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.

Thai Bbq Chicken Appetizers