Red Curry Chicken Skewers |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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For a really impressive twist on these, you can thread the chicken onto lemongrass stalks instead of regular skewers. From the January 2009 issue of recipes + magazine. Ingredients:
800 g chicken thigh fillets, cut into 3cm pieces |
2 tablespoons red curry paste |
270 ml coconut milk |
1/4 cup lemon juice |
cooking spray |
Directions:
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 frying pan over moderately high heat. Drain skewers, reserving marinade. Spray skewers with oil. Cook and turn skewers for 2-3 minutes or until browned lightly. Add reserved marinade; bring to the boil. Reduce heat to low; simmer, uncovered, for 10-12 minutes or ntil chicken is cooked through.
3. Serve skewers drizzled with a little of the sauce from the pan.
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