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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 8 |
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My own invention, inspired by five or six similar recipes on here. Ingredients:
8 boneless skinless chicken thighs |
1 (14 ounce) can coconut milk |
1 tablespoon vegetable oil |
1 tablespoon chopped garlic |
2 teaspoons sweet curry powder |
2 tablespoons asian fish sauce (nam pla) |
2 tablespoons lime juice |
1 teaspoon ground ginger |
1 teaspoon ground black pepper |
1 tablespoon sugar |
Directions:
1. Combine all ingredients in a large zip-top bag. Mix thoroughly. Refrigerate for 2-8 hours.
2. Grill or broil until cooked, 4-6 minutes per side. Discard marinade.
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