Thai Curried Chicken By Sam Zien

• 6 boneless skinless chicken thighs
• 1 (14 ounce) can light coconut milk
• 2 teaspoons cumin
• 2 teaspoons curry powder
• 2 tablespoons asian chili paste
• 1 lime, juice and zest of
• fresh cilantro, chopped fine for garnish
• cooked rice, for serving

1. Trim chicken of any extra fat. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.
2. Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate-anywhere from 15 minutes to overnight.
3. Heat bbq or grill pan and cook chicken on both side until cooked though-those cool grill marks are perfect here. While the chcken cooks, simmer the extra sauce in a small pot to thicken.
4. Slice into strips, serve on top of rce with a little extra sauce and a sprinkle of cilantro.

chicken thighs, light coconut milk, cumin, curry powder, asian chili paste, lime, fresh cilantro, rice

Taken from www.food.com/recipe/thai-curried-chicken-by-sam-zien-251911 (may not work)