Grilled chicken and spicy carrot salad with sticky rice and sweet chile sauce from Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked Over Charcoal (page 56) by Leela Punyaratabandhu

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Notes about this recipe

  • Eat Your Books

    Can substitute coconut sugar or light brown sugar for palm sugar, cilantro stems for cilantro roots, and black peppercorns for white peppercorns.

  • Stephenn31 on May 16, 2026

    Another excellent recipe. The chicken is flavourful and the carrot salad is an excellent side. I normally don’t like overly sweet commercial sweet Thai chili sauce and was surprised with how much I loved this home made version

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