I love the small baby chickens that producers label spring chickens, poussins or coquelettes. The size – about 500g each (18oz) – is plenty for one person, and the meat is tender and moist. They’re more expensive than fully grown chickens, so I reserve them for dinner parties.
Start marinating the birds on the morning of the day you're going to cook them. Because they're so small, the chickens take only about 30 minutes to cook (assuming they are 500g; adjust the time if the birds are larger). Try to buy birds that are about the same weight. You can cook them in the oven, using the grill setting (with convection, if your oven has this option), or outside on the barbecue.
I learned to make nam jim jaew from a friend who was from Isaan, Thailand. The sauce is addictive, and I sometimes make a double batch so I have a supply in the fridge, ready to perk up other types of grilled meat.
Khao khua is glutinous rice that's been toasted, then ground to a grainy powder. It's also called roasted (or toasted) rice powder. If you can't find it in the Thai shops, make your own.
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