You can make this marinade up to 1 day ahead and store it in the fridge.
- Prep: 10 minutes
- Yield: Makes about 2 cups
- 2 cups plain yogurt
- 6 tablespoons chopped fresh cilantro
- 4 teaspoons red curry powder
- 1 tablespoon grated lemon rind
- 2 garlic cloves, minced
- 1½ teaspoons ground ginger
- 1 teaspoon salt
- Stir together all ingredients in a medium bowl.