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
Instructions
- Combine all ingredients in a large zip-top bag.
- Mix thoroughly.
- Refrigerate for 2-8 hours.
- Grill or broil until cooked, 4-6 minutes per side.
- Discard marinade.
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