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Coconut Curry Chicken

Coconut Curry Chicken

by 5 people

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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
  1. 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.