chicken , shrimp , coconut , curry
Creamy coconut milk carries the warm flavor of curry, with ginger, garlic, and lime adding freshness. Use it for fragrant grilled chicken or quick-cooking shrimp.
Ingredients
- 3/4 cup canned unsweetened full-fat coconut milk, stirred well
- 1 tablespoon fresh lime juice
- 1 tablespoon neutral oil
- 1 tablespoon curry powder
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 1 teaspoon packed brown sugar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon crushed red pepper flakes, optional
Makes: about 1 cup, enough for 1 1/2-2 pounds of chicken or shrimp · Prep Time: 10 min · Marinating Time: chicken 2-8 hours; shrimp 15-30 minutes
Directions
Whisk the coconut milk until smooth.
Stir in the lime juice, oil, curry powder, garlic, ginger, brown sugar, salt, and optional red pepper flakes.
Place the chicken or shrimp in a food-safe resealable bag or covered glass container.
Add the marinade, turn to coat, and refrigerate for the suggested time.
Remove the food, let excess marinade drip off, and discard the used marinade.
Grill until cooked through, checking doneness with a food thermometer.
Marinade safety: Always marinate in the refrigerator at 40°F or below. Reserve any finishing sauce before adding raw meat. Discard used marinade. Cook poultry to 165°F; whole cuts of beef, pork, and lamb to at least 145°F followed by a three-minute rest; and seafood to 145°F.
