Green Curry Chicken N Veg Kebabs Over Rice

Description

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

• Green Curry Paste
• Coconut Milk
• Fish Sauce
• Lime Juice
• Brown Sugar
• Chicken Thigh Fillets
• Red Bell Pepper
• Zucchini
• Bamboo Skewer
• Oil
• Coriander Leaves
• Brown Rice
• Water
• Chicken Bouillon Cubes
• Cilantro

Instructions

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
3. Allow to boil for 2-3 minutes and remove from heat
4. Allow to cool
5. While you are waiting for the coconut curry mixture to cool- you can prepare the chicken, vegetables and skewers
6. Soak bamboo skewers in a glass of water- this stops the skewers from burning later while cooking the kebabs
7. Trim any excess fat or skin from the chicken thigh fillets and cut into 1 inch squares
8. Slice the zucchini into rounds about 1 / 2 inch thick and cut the red bell pepper into 1 inch squares
9. Thread the prepared chicken and vegetables onto the skewers- some chicken and veg for each skewer
10. Add your green cooled green curry coconut milk to a large glass of plastic dish
11. Add the prepared kebabs and turn to coat evenly
12. Cover in clingwrap and refrigerate for 30 minutes
13. When you have placed the kebabs in the fridge, start cooking your brown rice
14. After the kebabs have marinated for 30 minutes — heat a grill plate, barbeque or large frypan / skillet
15. Add the oil and when heated start cooking the kebabs
16. Add the marinade mixture to a small saucepan and heat
17. Be sure this mixture boils for a good few minutes
18. Turn off the heat
19. Turn the kebabs every couple of minutes to cook evenly
20. Cook 10 minutes or until the chicken has cooked through
21. To cook the rice -bring 4 cups of the water to the boil in a large covered saucepan / pot
22. Add the crumbled bouillon cubes and the drained rinsed rice
23. Stir
24. Add an additional 8 cups of boiling water to the rice
25. Cook uncovered for 30 minutes- be sure to keep the heat up to maintain a fast simmer / slow boil
26. Pour the rice through a strainer and then return to the pot
27. Cover the pot and rest for a further ten minutes
28. When ready to serve- stir through the finely chopped cilantro
29. To serve- divide rice among serving bowls
30. Top with kebabs and pour over some of the coconut milk curry sauce
31. Garnish each plate with some coriander leaves