Green Curry Chicken N Veg Kebabs Over Rice

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 -3 tablespoons green curry paste, purchased thai style
• 8 ounces coconut milk or 8 ounces light coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar or 1 tablespoon grated palm sugar
• 6 chicken thigh fillets or 4 chicken breast fillets, boneless and skinless
• 1 red bell pepper
• 2 zucchini, small sized approx 1 inch thickness
• bamboo skewer
• 1 tablespoon oil
• coriander leaves (as garnish to serve)
• 1 cup brown rice, uncooked and rinsed under cold water
• 12 cups water
• 2 chicken bouillon cubes
• 1/4 cup cilantro, finely chopped

Recipe

• 1 add the can of coconut milk to a saucepan and bring to the boil.
• 2 add the green curry paste, fish sauce, lime juice and brown sugar. allow to boil for 2-3 minutes and remove from heat. allow to cool.
• 3 while you are waiting for the coconut curry mixture to cool- you can prepare the chicken, vegetables and skewers.
• 4 soak bamboo skewers in a glass of water- this stops the skewers from burning later while cooking the kebabs.
• 5 trim any excess fat or skin from the chicken thigh fillets and cut into 1 inch squares.
• 6 slice the zucchini into rounds about 1/2 inch thick and cut the red bell pepper into 1 inch squares.
• 7 thread the prepared chicken and vegetables onto the skewers- some chicken and veg for each skewer.
• 8 add your green cooled green curry coconut milk to a large glass of plastic dish. add the prepared kebabs and turn to coat evenly. cover in clingwrap and refrigerate for 30 minutes.
• 9 when you have placed the kebabs in the fridge, start cooking your brown rice.
• 10 after the kebabs have marinated for 30 minutes -- heat a grill plate, barbeque or large frypan/skillet. add the oil and when heated start cooking the kebabs.
• 11 add the marinade mixture to a small saucepan and heat. be sure this mixture boils for a good few minutes. turn off the heat.
• 12 turn the kebabs every couple of minutes to cook evenly. cook 10 minutes or until the chicken has cooked through.
• 13 to cook the rice -bring 4 cups of the water to the boil in a large covered saucepan/pot. add the crumbled bouillon cubes and the drained rinsed rice. stir.
• 14 add an additional 8 cups of boiling water to the rice. cook uncovered for 30 minutes- be sure to keep the heat up to maintain a fast simmer/slow boil.
• 15 pour the rice through a strainer and then return to the pot. cover the pot and rest for a further ten minutes.
• 16 when ready to serve- stir through the finely chopped cilantro.
• 17 to serve- divide rice among serving bowls. top with kebabs and pour over some of the coconut milk curry sauce.
• 18 garnish each plate with some coriander leaves.