Thai-style Chicken Skewers

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 red onion, peeled
• 1 red bell pepper, seeded
• 1 yellow bell pepper, seeded
• 12 kaffir lime leaves (or substitute bay leaves)
• 2 tablespoons lime juice
• 2 tablespoons sunflower oil
• 1 tablespoon thai red curry paste
• 2/3 cup coconut milk

Recipe

• 1 place the red curry paste in a small pan over medium heat and cook for 1 minute.
• 2 add 1/3 cup of the coconut milk to the pan and bring to a boil.
• 3 boil for 2-3 minutes, until it reduces by two thirds.
• 4 remove from heat and add the remaining 1/3 cup of coconut milk.
• 5 set aside to cool.
• 6 cut the chicken into 1 inch pieces and place in a zip-lock bag.
• 7 add the cold marinade to the chicken, seal and chill for at least 2 hours.
• 8 combine the oil and lime juice in a small bowl and set aside.
• 9 cut the onion into wedges.
• 10 cut the bell peppers into 1 inch pieces.
• 11 remove the chicken from the marinade and thread them onto skewers, alternating the chicken with the vegetables and lime leaves.
• 12 brush the lime and oil mixture over the kabobs.
• 13 broil over hot coals, turning and basting frequently with the lime and oil mixture for 10-15 minutes, or until the chicken is cooked through.