Green Curry Chicken N Veg Kebabs over Rice Recipe

Posted by
Rate It!
Green Curry Chicken N Veg Kebabs over Rice
Add your photo!
Ingredients
15
Count
Nutrition
390
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 390.32 Kcal (1634 kJ)
Calories from fat 219.63 Kcal
% Daily Value*
Total Fat 24.4g 38%
Cholesterol 0.26mg 0%
Sodium 1278.5mg 53%
Potassium 366.09mg 8%
Total Carbs 40.43g 13%
Sugars 6.32g 25%
Dietary Fiber 4.21g 17%
Protein 4.87g 10%
Vitamin C 37.7mg 63%
Vitamin A 0.8mg 28%
Iron 15.7mg 87%
Calcium 98mg 10%
Amount Per 100 g
Calories 44.32 Kcal (186 kJ)
Calories from fat 24.94 Kcal
% Daily Value*
Total Fat 2.77g 38%
Cholesterol 0.03mg 0%
Sodium 145.19mg 53%
Potassium 41.57mg 8%
Total Carbs 4.59g 13%
Sugars 0.72g 25%
Dietary Fiber 0.48g 17%
Protein 0.55g 10%
Vitamin C 4.3mg 63%
Vitamin A 0.1mg 28%
Iron 1.8mg 87%
Calcium 11.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 11
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top