Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        chicken wing drummettes
                        ***marinade***
     1/4  cup           coarsely chopped garlic
   1      bunch         cilantro -- chop roots and
                        -- lower stems
                        -- reserve leaves for garnish
   1      teaspoon      ground turmeric
   1      teaspoon      curry powder
   1 1/2  teaspoons     ground dried chilies
   1      tablespoon    sugar
     1/4  teaspoon      salt
   3      tablespoons   Thai fish sauce -- (nam pla)
                        ***basting liquid***
     1/2  cup           coconut milk -- (canned is ok)
                        ***dipping sauce***
     1/2  teaspoon      dried chili flakes or- cayenne
   2                    garlic cloves coarsely chopped
   1      tablespoon    brown sugar
     1/4  teaspoon      salt
     1/2  cup           Chinese red rice vinegar
   1                    green onion -- thinly sliced
   1      tablespoon    coarsely chopped cilantro -- (leaves)

Preparation:

Preparation: 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.