Type what you have

Ingredients

• ✓ turmeric
• ginger root
• navel orange
• ice cube

Instructions

1. 1 Process ginger, turmeric, and oranges through a juicer in the order listed. Pour over ice and drink immediately.

By France Cevallos

Ingredients

• ✓ turmeric
• fuji apple
• orange
• lemon
• ginger

Instructions

1. 1 Process apples, orange, lemon, and ginger through a juicer; stir in turmeric until evenly incorporated.

By Ety Deutsch

Ingredients

• ✓ turmeric
• salt
• sage
• black pepper
• marjoram
• ground pork
• butter
• egg

Instructions

1. 1 Stir salt, sage, black pepper, turmeric, and marjoram together in a bowl. Place pork in a separate bowl. Sprinkle salt mixture evenly over pork and stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter eight 8-ounce ramekins.
3. 3 Divide sausage mixture into 8 balls. Press each ball into a ramekin, creating a well in the center of each. Crack an egg into each sausage well.
4. 4 Bake in the preheated oven until sausage is cooked through and eggs are set, 30 to 40 minutes.

By Lora

Ingredients

• ✓ turmeric
• soy milk
• mango
• vanilla protein powder
• ginger
• nutmeg
• ice

Instructions

1. 1 Combine soy milk, mango, vanilla protein powder, ginger, turmeric, nutmeg, and ice cubes in a blender cup; blend until smooth.

By Yoly

Ingredients

• ✓ turmeric
• rolled oat
• cinnamon
• cranberry
• blueberry
• ground ginger
• water
• orange juice

Instructions

1. 1 Place the rolled oats, cinnamon, cranberries, and blueberries in a microwave safe bowl. Add the turmeric and ginger, if desired. Pour in the water, and stir to mix ingredients. Cook on High until water is absorbed, about 2 minutes. Stir in orange juice to desired consistency.

By Leah Prather Hanley

Ingredients

• ✓ turmeric
• rolled oat
• almond
• macadamia nut
• coconut
• olive oil
• honey
• butter
• brown sugar
• salt
• cinnamon
• raisin

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Combine oats, almonds, macadamia nuts, and coconut in a large bowl. Heat olive oil, honey, butter, and brown sugar together in a separate microwave-safe bowl in the microwave until butter is melted, 30 seconds to 1 minute.
3. 3 Whisk butter mixture until brown sugar is dissolved; stir in salt, turmeric, and cinnamon. Pour butter mixture over oat mixture; toss to coat thoroughly. Spread granola evenly on a baking sheet.
4. 4 Bake granola in preheated oven until well-toasted and golden brown, about 30 minutes. Cool on the baking sheet to set, about 15 minutes. Transfer to a large bowl; stir in raisins.

By Culinary Envy

Ingredients

• ✓ turmeric
• red onion
• yellow onion
• egg
• chili powder
• salt
• white pepper
• vegetable oil

Instructions

1. 1 Dice red and yellow onions into 3 different sizes.
2. 2 Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
3. 3 Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.

By My Recipe To Share

Ingredients

• ✓ turmeric
• egg
• onion
• olive oil
• cayenne
• black pepper
• salt
• cilantro

Instructions

1. 1 Heat olive oil in a nonstick frying pan over medium heat; add onions and cook and stir until translucent, about 3 minutes.
2. 2 Pour in beaten eggs. Sprinkle in cayenne, turmeric, pepper, and salt. Keep moving the omelet to avoid burning. Once the edges of the omelet are light brown, flip the omelet over, and cook until fully set, at least 5 minutes, continually moving it in the pan. Flip again, sprinkle with cilantro, and serve warm.

By Angel

Ingredients

• ✓ turmeric
• olive oil
• green onion
• tomato
• firm silken tofu
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Heat olive oil in a medium skillet over medium heat, and saute green onions until tender. Stir in tomatoes with juice and mashed tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Cheddar cheese to serve.

By LKAUMANS

Ingredients

• ✓ turmeric
• olive oil
• leek
• garlic
• black pepper
• cumin
• kosher salt
• egg
• baking powder
• parsley
• cilantro
• dill
• lemon juice
• lemon zest
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in an 8-inch oven-safe skillet. Add leeks; cook until softened and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in pepper, cumin, turmeric, and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Remove from the heat.
3. 3 Whisk eggs in a large bowl. Whisk in baking powder and remaining 1/2 teaspoon salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
4. 4 Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.
5. 5 Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)
6. 6 Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.
7. 7 Let cool in the skillet for 10 minutes before cutting into 8 slices.

By Kaleb

Ingredients

• ✓ turmeric
• banana
• pineapple
• orange juice
• coconut milk
• lime
• ginger
• nutmeg
• ice cube

Instructions

1. 1 Blend bananas, pineapple, orange juice, coconut milk, lime juice, turmeric, ginger, nutmeg, and ice cubes together in a blender until smooth.

By Sophie

Ingredients

• ✓ turmeric
• olive oil cooking spray
• firm tofu
• nutritional yeast
• salt
• garlic powder
• almond milk
• salt
• black pepper

Instructions

1. 1 Generously spray a skillet with olive oil cooking spray and heat over medium heat. Add tofu, using your hands to crumble the block into smaller pieces; cook for 4 minutes.
2. 2 Stir in nutritional yeast, 1/2 teaspoon salt, garlic powder, and turmeric. Cook until seasonings have been incorporated, breaking tofu apart with a spatula to desired consistency, about 1 minute. Stir in almond milk and cook until absorbed, about 2 minutes. Season with salt and pepper and serve warm.

By Plant Based Life

Ingredients

• ✓ turmeric
• vegetable oil
• firm tofu
• tomato
• red bell pepper
• yellow onion
• garlic
• nutritional yeast
• soy sauce
• red pepper flakes
• paprika
• salt
• vegan mayonnaise
• sandwich bun
• spinach
• avocado

Instructions

1. 1 Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
2. 2 Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

By Leslie Lopez

Ingredients

• ✓ turmeric
• potato
• vegetable oil
• cumin
• coriander
• chili powder
• salt
• egg
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Use a fork to pierce potato skins. Microwave potatoes on high until tender, 7 to 8 minutes. Let cool briefly, then peel and cut into small cubes.
3. 3 Heat 2 tablespoons oil in a skillet over medium-high heat. Stir in cumin, coriander, turmeric, chili powder, and 1/2 teaspoon salt, then add potatoes. Cook, stirring occasionally, until crispy and golden brown, 5 to 10 minutes.
4. 4 Meanwhile, heat 2 tablespoons oil in another skillet over medium-high heat. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes. Season with salt and pepper and serve with potatoes.

By Anju

Ingredients

• ✓ turmeric
• cauliflower
• mushroom
• green onion
• egg
• half-and-half
• butter
• all-purpose flour
• parmesan cheese
• salt
• black pepper
• curry powder
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 5 to 7 minutes. Cool to room temperature.
3. 3 Blend cauliflower, mushrooms, and green onions in a blender under chopped, yet still chunky.
4. 4 Separate egg yolks and egg whites into 2 separate bowls. Beat egg whites in a bowl using an electric mixer until medium peaks form.
5. 5 Combine half-and-half, butter, and flour together in a saucepan over low heat; cook and stir until white sauce is thickened, about 5 minutes. Cool slightly.
6. 6 Stir white sauce, Parmesan cheese, cauliflower mixture, egg yolks, turmeric, salt, pepper, and curry powder together in a bowl; gently fold in egg whites using a spatula or wide knife. Pour egg mixture into a glass baking dish. Sprinkle paprika over egg mixture.
7. 7 Bake in the preheated oven until golden brown and set in the middle, 30 to 35 minutes.

By Christmas

Ingredients

• ✓ turmeric
• turkey bacon
• butter
• bread
• avocado
• lemon juice
• garlic
• cumin
• garlic salt
• cayenne pepper
• salt
• black pepper
• tomato
• egg
• colby monterey jack cheese

Instructions

1. 1 Heat a skillet over medium heat; fry bacon until slightly crunchy, about 5 minutes. Transfer to a cutting board; reserve grease in the pan. Cut bacon into tiny pieces.
2. 2 Butter both sides of the bread slices.
3. 3 Mix together avocado, lemon juice, minced garlic, turmeric, cumin, garlic salt, cayenne pepper, salt, and pepper in a bowl until avocado spread is creamy. Add chopped bacon and tomato; stir to combine.
4. 4 Heat bacon grease in the skillet over medium heat. Fry eggs over easy: break eggs into the skillet and cook until whites are firm, about 3 minutes. Slide a spatula under each egg and gently flip. Cook about 1 minute more. Season eggs with salt and pepper and move them to the side of the skillet.
5. 5 Reduce heat and place buttered bread in the skillet. Toast lightly, about 1 minute. Turn over and place a slice of cheese on the toasted sides. Slather a generous portion of the avocado spread on top of the cheese. Cover the skillet so cheese can melt quickly, and cook until the bottom of the toast is golden brown, about 2 minutes more. Remove toast from pan and place on plates. Place over-easy eggs on top.

By Cindylee Bloomer

Ingredients

• ✓ turmeric
• rolled oat
• oat
• pecan
• walnut
• almond
• pepita
• maple syrup
• coconut oil
• crystallized ginger
• ground ginger
• cinnamon
• salt
• cardamom
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix together rolled and quick-cooking oats, pecans, walnuts, almonds, and pepitas in a large bowl until well combined. Spread out evenly on a baking sheet.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven and transfer to the same large bowl. Reduce oven temperature to 225 degrees F (110 degrees C).
4. 4 Stir together maple syrup, coconut oil, crystallized ginger, turmeric, ground ginger, cinnamon, salt, cardamom, and pepper in a medium bowl until well combined; pour over oats-nuts mixture and mix thoroughly. Transfer mixture onto the baking sheet.
5. 5 Bake in the oven for 30 minutes. Turn the oven off and leave granola in the oven for 1 hour.
6. 6 Remove from the oven and let cool to room temperature, about 30 minutes.

By Jennifer Rash

Ingredients

• ✓ turmeric
• ghee
• creamy wheat cereal
• ghee
• mustard seed
• cashew
• chile de arbol pepper
• carrot
• pea
• curry leaf
• water
• sea salt
• cilantro
• water

Instructions

1. 1 Melt 1/4 cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty-smelling, 5 to 8 minutes. Transfer to a bowl. Wipe the skillet with a paper towel.
2. 2 Heat remaining 2 tablespoons ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.
3. 3 Stir in carrot, peas, curry leaves, and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.
4. 4 Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.
5. 5 Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.

By Raghavan Iyer

Ingredients

• ✓ turmeric
• brown rice flour
• whole wheat flour
• water
• red onion
• garlic
• cilantro
• white sugar
• cumin
• mustard seed
• cumin seed
• coriander
• ginger
• cayenne pepper
• rice vinegar
• vegetable oil

Instructions

1. 1 Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
2. 2 To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.

By jweakman

Ingredients

• ✓ turmeric
• hot sauce
• cilantro
• lemon juice
• avocado
• hash brown potato
• black bean
• lemon juice
• cilantro
• cumin
• tomato
• garlic
• salt
• jalapeno pepper
• red onion
• olive oil
• lemon juice
• garlic powder
• onion powder
• black pepper
• salt
• firm tofu
• olive oil

Instructions

1. 1 Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil. Break tofu apart over skillet into bite-size pieces, sprinkle with salt and pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10 minutes. (If you notice liquid collecting in pan, increase heat to evaporate water.) Be sure to get under the tofu when you stir, scraping the bottom of the pan where the good, crispy stuff is and keeping it from sticking.
2. 2 Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.
3. 3 Preheat a heavy-bottomed saucepan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt, stirring, until translucent, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice. Let cilantro wilt in. Add beans and heat through, stirring occasionally, about 2 minutes. Taste for salt and seasoning.
4. 4 Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble. Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro. Serve with hot sauce.

By Allrecipes Member

Ingredients

• ✓ turmeric
• chicken
• lemongrass
• garlic
• salt
• white peppercorn

Instructions

1. 1 Cut roots and leafy tops off lemon grass stalks. In a mortar and pestle, pound lemongrass, salt, garlic, turmeric, and pepper into a fine paste.
2. 2 Cut open chicken lengthwise. Separate into 2 pieces, and rinse well. Rub chicken with mixed spice paste. Marinate in refrigerator for 4 hours or overnight.
3. 3 Grill over moderate heat for 10 to 15 minutes, or until well done and evenly brown. Serve hot.

By Richard Tebaldi

Ingredients

• ✓ turmeric
• garlic
• ginger root
• jalapeno pepper
• salt
• vegetable oil
• onion
• shrimp
• tomato
• coconut milk
• basil

Instructions

1. 1 Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
2. 2 Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
3. 3 Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.

By Colleen Moir

Ingredients

• ✓ turmeric
• chicken
• vegetable oil
• coconut milk
• water
• ginger root
• fish sauce
• lime juice
• cayenne pepper
• green onion
• cilantro

Instructions

1. 1 Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
2. 2 In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
3. 3 Sprinkle with scallions and fresh cilantro and serve steaming hot.

By MARBALET

Ingredients

• ✓ turmeric
• brown sugar
• coriander
• ginger
• salt
• garlic powder
• chili powder
• thai peanut sauce
• coconut milk
• chicken broth
• chicken breast
• vegetable oil
• peanut
• scallion

Instructions

1. 1 Mix sugar and dry seasonings in a small bowl. In a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. Split each breast by cutting in half horizontally. Lightly pound to about a 1/2-inch thickness. Place chicken and oil in a medium bowl; toss to coat. Sprinkle seasoning mix evenly over chicken breasts.
2. 2 Heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. Cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. Transfer to a cutting board and let rest.
3. 3 Add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. Return to measuring cup. (Chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)
4. 4 To serve, cut each breast cutlet into 12 to 15 bite-sized pieces. Transfer to a serving platter. Drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. Serve immediately with toothpicks and remaining dipping sauce.

By Allrecipes Member

Ingredients

• ✓ turmeric
• red chile pepper
• onion
• cilantro
• vegetable oil
• garlic
• coriander
• lemon zest
• cumin
• shrimp paste
• paprika
• black peppercorn
• lemongrass powder
• salt

Instructions

1. 1 Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt in a blender until a smooth, paste-like consistency is reached.

By Ajlake

Ingredients

• ✓ turmeric
• coconut milk
• almond
• onion
• ginger
• lemongrass
• salt
• tilapia fillet
• salt
• pepper
• red pepper flakes

Instructions

1. 1 In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth.
2. 2 Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
3. 3 Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.

By Danna Glore

Ingredients

• ✓ turmeric
• cilantro
• garlic
• red hot chile pepper
• curry powder
• sugar
• salt
• fish sauce
• chicken
• coconut milk

Instructions

1. 1 Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
2. 2 Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
3. 3 Preheat grill for high heat.
4. 4 Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

By Skye

Ingredients

• ✓ turmeric
• brown sugar
• fish sauce
• garlic
• onion
• vegetable oil
• soy sauce
• coriander
• ginger
• cumin
• cayenne pepper
• lemongrass
• beef top sirloin
• metal skewer

Instructions

1. 1 Whisk together brown sugar, fish sauce, garlic, onion, oil, soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth.
2. 2 Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade.
3. 3 Cut beef sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. Stir beef into marinade until beef is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
4. 4 Preheat an outdoor grill for high heat. Lightly oil the grate.
5. 5 Remove beef from marinade and shake off excess marinade. Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade.
6. 6 Arrange skewers on the preheated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. Transfer skewers to a platter; let rest for 2 minutes before serving.

By John Mitzewich

Ingredients

• ✓ turmeric
• lemongrass
• fish sauce
• brown sugar
• rice vinegar
• garlic
• ginger root
• soy sauce
• onion
• vegetable oil
• coriander
• cumin
• cayenne pepper
• beef tri tip roast

Instructions

1. 1 Place lemongrass (bruised and chopped—see Chef's Notes), fish sauce, brown sugar, rice wine vinegar, garlic, ginger, soy sauce, onion, vegetable oil, coriander, cumin, turmeric, and cayenne pepper in a large mixing bowl; whisk until thoroughly mixed.
2. 2 Poke both sides of tri-tip roast numerous times with the tines of a fork to allow marinade to penetrate into the roast; add to marinade and toss to coat. Cover bowl with plastic wrap; refrigerate 2 to 12 hours, occasionally flipping roast and poking it more with a fork.
3. 3 Remove roast from marinade, allowing excess to drip off; place on a paper-towel-lined tray to drain briefly. Reserve marinade.
4. 4 Preheat an outdoor grill to 325 degrees F (165 degrees C), indirect heat, and lightly oil the grate.
5. 5 Cook on the preheated grill over indirect heat, covered, basting with marinade and turning occasionally, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board; rest before slicing, at least 20 minutes.
6. 6 Heat any remaining marinade in a saucepan to a boil; simmer 1 or 2 minutes. Serve sauce with roast.

By John Mitzewich

Ingredients

• ✓ turmeric
• coconut milk
• fish sauce
• garlic
• cilantro
• curry powder
• white pepper
• chicken
• rice vinegar
• water
• white sugar
• garlic
• bird's eye chile
• salt

Instructions

1. 1 In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
2. 2 Preheat grill for high heat.
3. 3 In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
4. 4 Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.

By Michelle Chen