4 chicken breasts, skinned and boned
1 onion, peeled and cut into wedges
1 red bell pepper, deseeded
1 yellow bell pepper
Lime leaves (I used calamnsi and lemon leaves)
2 tbs sunflower oil (I used olive oil)
2 tbs lemon juice
1 tbs Thai curry paste
½ – 1 cup cup canned coconut milk
For the marinade: Put the red curry paste in a small saucepan over medium heat and cook for 1 minute. Add half of the coconut milk to the saucepan and bring the mixture to the boil. Boil gently for 2-3 minute. Add half of the coconut milk to the saucep0an and bring the mixture to the boil. Boil gently for 2-3 minutes until the liquid has reduce about two-thirds.
Turn off heat and stir in the remaining coconut milk. Set aside and let it cool.
Slice chicken into cubes around 1 inch in size. Add and mix chicken cubes into the cold marinade, place in fridge to chill for at least 2 hours.
Slice onion into wedges and the bell peppers into 1 inch pieces.
Take out chicken from fridge, drain chicken pieces from marinade and skewer chicken pieces. alternating the chicken with the vegetables and lime leaves.
In a small bowl, mix oil and lime and brush the mixture over the kebabs.
Barbeque grill the skewers over the hot coals, turning and basting for 10-15b minutes until the chicken is cooked through barbecue grill.
Serve and enjoy!
Cookshelf Barbecue & Salads for summer