Finally! I’ve been waiting all week to try this one out. And now, I’m pleased to say, it was a success. You’ll have to get a few things that (maybe) you don’t have lying about in the pantry, but trust me, it’s worth it. Also note, this one has a bit of marinating time built in and multiple cooking areas, so plan ahead (or get a helper).
CURRY CHICKEN SKEWERS AND GREEN BEANS
- 3 boneless skinless chicken breasts, cut into 1-inch cubes
- 3/4 cup coconut milk
- 2 tbsp red curry paste
- 1 tbsp olive oil
- 10 oz. fresh green beans, trimmed
- 4 green onions, sliced
- Kosher salt and pepper
- 1 cup uncooked jasmine rice
In a medium-sized bowl, whisk together coconut milk, red curry paste, and 1/4 tsp kosher salt. It should be salmon-ish colored when done. Toss in chicken pieces and stir around to ensure that all pieces are submerged. Cover and refrigerate for 1 hour. During this hour, soak 8 bamboo skewers in water.
After the hour has passed, in a small pot, start cooking rice according to standard directions. Pre-heat grill to medium-high. Bring out chicken and thread onto skewers.
In a large skillet, heat olive oil over medium-high heat. Add green beans and green onions to the skillet. Season with salt and pepper to taste. Cook, tossing frequently, for 3 minutes. Add 1/4 cup water to the skillet to begin steaming. Cover with lid and steam for 5 minutes or until tender.
Place chicken skewers on grill and cook until done, about 5-7 minutes, flipping every couple of minutes.When done, remove skewers from heat and serve immediately atop rice and with green beans. Garnish with lime wedges.
Makes 2-4 servings. Enjoy!