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.
No comments:
Post a Comment