Instructions: In a large bowl or plastic sealable bag, combine the coconut milk, fish sauce, garlic, cilantro, pepper, turmeric and curry powder. Add the chicken pieces and marinate for 2 hours.

Meanwhile, prepare the dipping sauce by combining all the ingredients in a medium saucepan. Place over medium-high heat and bring to a boil. Continue boiling until the mixture is reduced to 1 1/2 cups.

Prepare or preheat the grill. Remove the chicken from the marinade and discard the marinade. Grill the chicken skin side down first, turn and continue grilling until the chicken is thoroughly cooked through.

Remove from the grill and serve with the dipping sauce.

* Look for sambal oelek, a ground fresh red chile paste, in the ethnic sections of some grocery stores or at Asian grocers.

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