This makes quite a generous serve of chicken, although we never seem to have trouble finishing it all off. However, you could freeze half of the marinated chicken for later, and you could even freeze the leftover coconut milk for next time.
1kg chicken thigh fillets
⅓ cup (80ml) coconut milk
1 tablespoon coarsely chopped fresh coriander root
1 tablespoon sweet paprika
1 tablespoon garlic infused oil
1 teaspoon mild curry powder (check that it has no onion)
2 teaspoons sugar
½ – 1 teaspoon Sambal Oeleck or fresh red chilli
½ teaspoon cracked black pepper
Sweet Vinegar Sauce
¾ cup white vinegar
3 tablespoons raw sugar
1 small clove garlic, crushed
½ – 1 teaspoon Sambal Oeleck
Trim the chicken of excess fat and cut each fillet in half or thirds if large. Place in a large non-metallic dish or plastic bag.
Trim the coriander roots of the fine hairs then grind with the remaining ingredients to a paste using a mortar and pestle. Add the paste to the chicken and mix until the chicken is evenly coated. Cover and leave in the fridge for at least 15 minutes (longer is fine too).
To make the sauce, combine the vinegar and sugar in a small saucepan. Stir over low heat until the sugar is dissolved, then bring to a simmer, cooking uncovered for 5-10 minutes until the syrup starts to turn a caramel colour and has reduced by approximately ⅓. Remove from the heat and cool for 5 minutes. Stir in the garlic and Sambal Oeleck.
Cook the chicken on a preheated barbeque for 5-7 minutes on each side, basting with the coconut milk, until browned and cooked through. Serve with the sweet vinegar sauce.
Taken From: http://www.lowfodmap.com/thai-bbq-chicken/