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Green curry chicken and vegetable skewers
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Grill up these quick and delicious skewers.
Ingredients:
  • 600g chicken tenderloin
  • 87.50 gm Thai green curry paste
  • 1 large red capsicum, cut into 2.5cm pieces
  • 2 medium zucchini, halved lengthways, cut into 1.5cm pieces
  • 150g button mushrooms, halved
  • Rice bran oil cooking spray
  • 100g rice vermicelli noodles
  • 126.25 gm coconut milk
  • 31.50 gm lime juice
  • 8.00 gm brown sugar
  • 12.20 gm fish sauce
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve
Instructions:
  • In a shallow glass or ceramic dish, place the chicken and add curry paste. Gently toss to coat the chicken evenly. Cover with plastic wrap and refrigerate for 2 to 3 hours, if possible.
  • Skewer chicken onto 12 skewers, followed by capsicum, zucchini, and mushrooms on 8 skewers. Lightly coat the vegetables with oil spray.
  • Preheat a greased barbecue plate or chargrill over medium-high heat. Grill skewers for 3 to 4 minutes per side until chicken is fully cooked and vegetables are tender. Place on a plate, cover loosely with foil, and let rest for 5 minutes before serving.
  • Place noodles in a large heatproof bowl and cover with boiling water. Let stand for 5 minutes until tender, then drain. In a jug, combine coconut milk, lime juice, sugar, and fish sauce. Divide noodles between bowls and drizzle with the coconut milk mixture. Serve with skewers, coriander, and lime wedges.

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