Thai Chicken Skewers

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Serves 4

Step 2

In a saucepot, bring coconut milk to a boil. Add curry paste, whisking it in, and cook for another 3 or 4 minutes, until it thickens a bit. Remove from heat and let mixture cool. Place chicken in a resealable container. Reserve some coconut-milk mixture to brush over your vegetables and chicken while they cook. Pour remaining coconut-milk mixture over top of chicken, cover and put in refrigerator to marinate.

Step 3

Cook rice according to package directions. (NOTE Amy uses this covered-pot method Bring 1 3/4 cup water to a boil, add rice and simmer for 20 minutes or until water is absorbed. Then add 1 grind sea salt.)

Step 4

Cut pepper and zucchini into chunks that are the same size as your chicken to ensure even grilling. Thread vegetables, including mushrooms, and chicken onto skewers _ each skewer should be one-third chicken and two-thirds vegetables.

Step 5

You can use a grill pan over the stovetop, indoor contact grill or outdoor grill. Keep heat moderate so chicken doesn’t burn before it cooks through. Grill your skewers over medium to medium-high heat until chicken is cooked through and vegetables are tender-crisp, turning halfway through and brushing reserved coconut-milk mixture over top of skewers as they cook. Serve chicken-vegetable skewers over shallow bed of rice.

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