Gai Khamin

Turmeric is one of those super-foods Dr. Oz is always yapping about.  I've seen lots about turmeric as an anti-inflammatory/anti-rheumatic food for a decade or so, and in the last couple of years, it's getting looks for perhaps being a food that helps prevent Alzheimer's and other dementias.  Why not eat some more of it, I figure?  This dish has a LOT of turmeric.

This one does NOT pass the low sodium content test ::blush:: but it is so freaking good that it's worth it every now and then.  You could use less salt, especially if you use a food processor to grind down the garlic cloves instead of a mortar, pestle and elbow grease.

This absolutely has to be grilled.  Roasting will not get you the char, the carmelization, the crunch out of the spice paste on the skin which is what makes this dish.  I like using this mixture on cornish game hens because of the grilling...a spatchcocked CGH is easy to handle and cooks pretty quickly on the grill, though you could do a whole spatchcocked chicken, unspatchcocked chicken halves or bone-in chicken parts.

There are btw about a bazillion ways to transliterate the name of this dish out of Thai.  This is the one that seems to get the most hits on the interwebs. 

Gai Khamin
Serves 4

2 cornish game hens
12 cloves garlic
2 tbsp salt
1 tsp black peppercorns
3 tbsp lemongrass puree
5 tsp turmeric
1 tbsp canola oil

Spatchcock the cornish game hens and set aside.

In a mortar and pestle, or food processor, puree the garlic, salt and peppercorns.  Stir in dry turmeric, lemongrass paste and canola oil.  Rub this mixture all over the CGHs, about 2/3 on the skin side and 1/3 on the meat side.  Vacuseal and freeze, or cover for next-day or same-day cooking.

To cook, thaw thoroughly.  Grill about 30 minutes over medium heat, turning once, until meat thermometer reads 175F.  Let rest about 10 minutes before carving. 
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