Name: Red curry chicken skewers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 800 gram chicken thigh fillets, cut into 3cm pieces; 2 tablespoon bought red curry paste; 270 millilitre can coconut milk; 1/4 cup lemon juice; cooking oil spray

Red curry chicken skewers

Wonderfully spiced, these Asian inspired chicken skewers are brilliant served as a tasty starter or with rice and steamed green as the main meal.

Serves 4

Prep

20M

Cook

20M

Total

40M

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Ingredients

800 gram chicken thigh fillets, cut into 3cm pieces

2 tablespoon bought red curry paste

270 millilitre can coconut milk

1/4 cup lemon juice

cooking oil spray

Method

1.Thread chicken onto 8 skewers. Whisk curry paste, coconut milk and juice in a large shallow dish. Add skewers, turning to coat. Cover with plastic food wrap. Chill for 1 hour.

2.Heat a large trying pan over moderately high heat. Drain skewers, reserving marinade. Spray skewers with oil. Cook and turn skewers, 2-3 minutes, or until browned lightly. Add reserved marinade; bring to the boil. Reduce heat to low. Simmer, uncovered, 10-12 minutes, or until chicken is cooked through.

3.Serve skewers drizzled with a little coconut sauce.

You could use mild curry powder instead of paste; sprinkle skewers with 1-2 teaspoons before cooking. For a more authentic option: Thread chicken on to 2 large lemongrass stalks cut into quarters lengthwise. Using a sharp knife, make a small slit in the centre of each piece of chicken.
Note

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Ingredients

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