Green Curry Chicken N Veg Kebabs Over Rice Food

GREEN CURRY CHICKEN N VEG KEBABS OVER RICE

Steps:

• Add the can of coconut milk to a saucepan and bring to the boil.
• 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.
• While you are waiting for the coconut curry mixture to cool- you can prepare the chicken, vegetables and skewers.
• Soak bamboo skewers in a glass of water- this stops the skewers from burning later while cooking the kebabs.
• Trim any excess fat or skin from the chicken thigh fillets and cut into 1 inch squares.
• Slice the zucchini into rounds about 1/2 inch thick and cut the red bell pepper into 1 inch squares.
• Thread the prepared chicken and vegetables onto the skewers- some chicken and veg for each skewer.
• 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.
• When you have placed the kebabs in the fridge, start cooking your brown rice.
• 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.
• Add the marinade mixture to a small saucepan and heat. Be sure this mixture boils for a good few minutes. Turn off the heat.
• Turn the kebabs every couple of minutes to cook evenly. Cook 10 minutes or until the chicken has cooked through.
• 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.
• 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.
• Pour the rice through a strainer and then return to the pot. Cover the pot and rest for a further ten minutes.
• When ready to serve- stir through the finely chopped cilantro.
• TO SERVE- divide rice among serving bowls. Top with kebabs and pour over some of the coconut milk curry sauce.
• Garnish each plate with some coriander leaves.

GREEN CURRY CHICKEN

Steps:

• Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
• Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
• Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

RED CURRY CHICKEN KEBABS

Steps:

• Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.

GREEN CURRY CHICKEN

Steps:

• Pour the coconut milk into a saute pan, add the curry and simmer a minute or two.
• Add the chicken simmer another few minutes.
• Add the everything else except the peas and the jasmine rice and simmer for about 10 minutes.
• Try it and if you want it a little hotter add some more curry.
• Add the peas and simmer until the peas are tender.
• Serve over rice.

GREEN CHICKEN & VEGETABLE CURRY

Steps:

• Heat the oil in a large pan, add the chicken and fry until lightly coloured. Stir in the curry paste to coat the chicken. Add the parsnips, coconut milk, fish sauce and sugar, then bring to a gentle simmer, stirring every now and then.
• Reduce the heat, cover the pan and cook for 10 mins. Add the mushrooms and peas, then cook for a further 5 mins until the chicken and vegetables are tender. Scatter with basil to serve.
• If you want to use a slow cooker, cook the chicken in a frying pan until lightly coloured, then tip into your slow cooker and coat in the curry sauce. Add the parsnips, coconut milk, fish sauce and sugar, then cover and cook on High for 3-5 hours. Check the chicken is tender, then add the mushrooms and peas and cook for a further 30 mins.