Green Curry Chicken N Veg Kebabs over Rice |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A twist on Thai Green Chicken Curry and rice. Marinated chicken kebabs served with a Thai green curry coconut sauce and flavourful brown rice.This recipe was an entry in the DIning on a $ competition for 2011. After the competition- your choice of chicken thigh fillet or breast fillet (my preference is breast fillet) Ingredients:
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 |
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.
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