Ingrédients pour Green Curry Chicken N Veg Kebabs Over Rice
- 2 tbsp green curry paste
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- Chicken Thigh Fillets
- 1 red bell pepper
- 1 medium zucchini
- Bamboo Skewer
- 1 tbsp cooking oil
- Coriander Leaves
- 1 cup brown rice
- 12 cups water
- Chicken Bouillon Cubes
- 2 tbsp chopped fresh cilantro, plus extra for garnish
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Comment préparer Green Curry Chicken N Veg Kebabs Over Rice
- Combine 1 can (13.5 oz) coconut milk, 2 tbsp green curry paste, 1 tbsp fish sauce, 2 tbsp lime juice, and 1 tbsp brown sugar in a saucepan. Bring to a boil, then simmer for 2-3 minutes. Remove from heat and let cool completely.
- Soak 8-10 bamboo skewers in a glass of water for at least 30 minutes to prevent burning.
- Trim excess fat from 1 lb boneless, skinless chicken breast fillets (or thighs) and cut into 1-inch cubes.
- Slice 1 medium zucchini into 1/2-inch thick rounds. Cut 1 red bell pepper into 1-inch squares.
- Thread chicken and vegetables onto skewers, alternating ingredients.
- Transfer the cooled green curry coconut milk mixture to a large dish. Add the kebabs and toss to coat evenly. Cover with cling wrap and refrigerate for at least 30 minutes (or up to 2 hours).
- While the kebabs marinate, prepare the rice: In a large pot, bring 4 cups of water to a boil. Add 2 vegetable bouillon cubes and 1 cup rinsed brown rice. Stir, then add 8 more cups of boiling water.
- Bring the rice mixture back to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
- Heat a grill pan, barbecue, or large skillet over medium-high heat with 1 tbsp oil. Grill the kebabs for 10 minutes, turning occasionally, until the chicken is cooked through.
- While the kebabs cook, heat the remaining marinade in a small saucepan over medium heat for a few minutes, until heated through.
- Fluff the cooked rice with a fork. Stir in 2 tbsp chopped fresh cilantro.
- To serve, divide the rice among bowls. Top with the kebabs, drizzle with the green curry sauce, and garnish with extra cilantro leaves.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
154g
Fat
55g
Carbs
25g
