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Penang chicken & bamboo shoot skewers
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Ingredients:
  • 100g curry paste
  • 24.40 gm fish sauce
  • 165ml can light coconut milk
  • 2 chicken breast fillets, cut into 2cm cubes
  • 1 large red capsicum, cut into 2cm pieces
  • 190g can sliced bamboo shoots, drained
  • 250g jasmine rice
  • 125.00 ml roughly chopped coriander leaves
Instructions:
  • Begin by submerging eight 20cm wooden skewers in hot water for 10 minutes. Next, combine the curry paste, fish sauce, and coconut milk, then toss in the chicken until fully coated.
  • Skewer pieces of capsicum, bamboo, and chicken alternately. Combine leftover marinade with 1/4 cup (60ml) water and set it aside. Cook the rice following the package instructions, then mix in the coriander.
  • Preheat a large frypan over medium-high heat. Cook the chicken skewers in batches for 1-2 minutes on each of the 4 sides. Pour the marinade over and bring to a boil, then simmer on low heat for 2 minutes until slightly thickened. Serve with rice and drizzle with pan juices.

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