Thursday, July 23, 2009

Grilled Curry Chicken With Coconut Rice

Based on a recipe from Food & Wine magazine, this recipe is tasty variation from the usual grilled chicken flavors (which are good, but so is change.) The recipe blends red curry paste--though you could use green or yellow--with coconut milk and brown sugar, and I added freshly grated ginger and lime zest. I used boneless, skinless chicken thighs, as that's what we had on hand and served the chicken with coconut rice pilaf (which used up the rest of the coconut milk), grilled peaches, and green beans.

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