This common dish can be found sizzling on charcoal grills at nearly every street-food stall, often hawked on large sticks as if they're giant chicken lollipops. It is a savoury, sweet staple and a great option for those who can't handle spicy food – those who crave Thailand's famous heat can go heavy on the accompanying sides of sweet or hot chili sauce.
Note: In Thai cooking, the whole of the coriander plant is used. Washed roots and stems are mixed into curry pastes and marinades, while leaves are reserved for garnish.