Gai Golai

Cut the dried chilies into small pieces and grind them into a powder using a coffee grinder or spice grinder. Let the powder settle before opening the lid to avoid inhaling the dust.

In a mortar and pestle, pound the ground chilies, toasted coriander seeds, toasted cumin seeds, cinnamon, garlic, and shallots until a coarse paste forms. Add the shrimp paste, if using, and continue pounding until smooth.

Heat a little oil in a pot over medium heat. Add the curry paste and sauté until fragrant and slightly darkened, about 5-7 minutes. Deglaze with 1/4 cup coconut milk, scraping up any bits from the bottom. Add the remaining coconut milk and water. Stir in the palm sugar, salt, and tamarind. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened and reduced to a rich, glossy consistency.

Scoop out 1/3 cup of the sauce for the marinade and transfer it to a bowl. The remaining sauce will be used as a glaze.

Add the chicken pieces to the bowl with the reserved sauce. Add the salt and toss to coat the chicken evenly. Ensure all pieces are well-marinated. Cover and refrigerate for at least 1 hour, or preferably overnight.

Thread the marinated chicken pieces onto skewers, ensuring they are about 1-inch thick chunks. If using bamboo skewers, soak them in water for at least 30 minutes or wrap the exposed ends in foil to prevent burning. Place the skewers on a foil-lined baking rack set over a baking sheet. Pour about 1/2 cup of water into the baking sheet to catch drippings and prevent smoke.

Broil the chicken on high, about 4-5 inches from the heat source. Cook for about 4 minutes per side, flipping once, until the chicken is cooked through and the glaze is caramelized and slightly charred. Watch carefully to prevent burning.

Once the chicken is cooked, remove it from the broiler. Spoon the reserved sauce over the chicken skewers, ensuring each piece is well-coated. Return the skewers to the broiler for another 2-3 minutes per side, until the glaze is bubbly and slightly caramelized.

Remove the chicken skewers from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute and the glaze to set slightly.