I marinated a whole chicken with leftover green curry paste on the
inside and the marinade is salt pepper soy sauce and coconut milk. I
suspect the coconut milk was not a good idea. I'm afraid to add the
fish sauce to the marinade even though I've made the regular green
curry chicken stew with the fish sauce where it is essential- this is a
whole chicken that will be baked. I wanted the chicken to taste richer
than it does when it is in the green curry boil and it doesn't
necessarily have to taste asian.

Can anyone suggest what ingredient would zap this chicken's tastiness?