Makes: 4 servings
- 1/2 cup unsweetened coconut milk
- 1 tablespoon grated ginger
- 1 tablespoon green curry paste
- 6 boneless, skinless chicken thighs
- 1/3 cup chopped cilantro
- 8 lime wedges
- Whisk coconut milk, ginger and curry paste; add chicken and toss. Let marinate 15 minutes; season. Cook on oiled grill over medium heat until cooked through, about 15 minutes. Top with cilantro; serve with lime.