Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      whole         chickens -- cut up and
                        -- sectioned
   1      can           coconut milk
     1/4  cup           fish sauce -- nam pla
   4      cloves        garlic
   1      bunch         cilantro
   1                    curry powder
   1      cup           light soy sauce'

Preparation:

1. On the chicken, most places uses fryers because of the slightly higher fat content. Leave the skin on. Don't eat the skin but it cooks better and distributes the marinade better with it on. 2. If you use Charokoh coconut milk you may have to add about 1/4 of another can since it comes in smaller cans. 3. Tiparos brand fish sauce is the best from Thailand but it is not a critical brand name in this recipe. Just so you don't use dynasty or Taste of Thai or any other drug store brand name. 4. Most important! One bag of YEO's Malaysian Curry Powder. Do not use any Indian curries. You have to use this powder. It is a product of Singapore and is available in most Oriental Markets. It comes in 50 gram bags and is by far the best. [Editor - see the "Thai" recipe collection for Thai curry powder recipes] In blender add the coconut milk and garlic. Blend garlic with coconut milk. Wash about a palm-full of cilantro, leaves only then dry. Add to blender. Add about 3/4 of the 50 gram bag of curry powder while still blending. After about 1 minute, squirt in about 1/4 cup of the fish sauce. Put chicken in bowl and poor marinade on top. Mix marinade and chicken together to make sure all is covered well. Cover and leave out at room temperature for 8 hours. Refrigerate for at least 16 hours. Two days is better. Get grill hot. I use Almond wood and some charcoal on top. The little bit of charcoal adds to the flavor. Put chicken on hot grill and cook. As you put the chicken on the grill, the marinade turns back into a liquid and flows around the chicken. Most of the marinade falls to the bottom of the grill which is fine. Cook chicken hot and for the shortest time possible. About 5 minutes before chicken is done, pick it up with a fork or anything else and submerge it in the light soy sauce for a couple of seconds. Put chicken back on the fire. This turns the skin and top of the meat a nice golden brown and adds to the moisture and flavor of the curry. When chicken is done, some restaurants put the pieces of chicken on a cutting board and pound them to crush the bone and separate the meat. I do not do this as I find that in some restaurants, I get small pieces of bone in my mouth. Note: Coconut milk has a high fat content so it does burn easily. A hot grill does not mean a flaming grill. Keep fire away from chick