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.
1 bunch fresh cilantro with roots, 3 cloves garlic, peeled, 3 small red hot chile peppers, seeded and chopped, 1 teaspoon ground turmeric, 1 teaspoon curry powder, 1 tablespoon white sugar, 1 pinch salt, 3 tablespoons fish sauce
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.
¼ cup coconut milk, 1 (3 pound) chicken, cut into pieces
