Coconut-chilli glaze · Muslim south
Kai Kolae (Southern Coconut-Glazed Grilled Chicken)
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Kolae is really a technique, not one dish: chicken is most common, but other meats and seafood get the same basting treatment.
Skewered chicken grilled over charcoal and basted repeatedly with a thick sauce of coconut milk, dried chillies and spices until sticky and caramelised. Sold from roadside grills and market stalls in the deep south.
Why it's made this way: It belongs to the Malay-Muslim cooking of Thailand's southern provinces and neighbouring Malaysia, where the kolae style is a local staple.
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Part of World of Street Food — 3422 dishes from 118 countries.
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