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coconut milk green curry brown sugar lime chicken breasts bamboo skewers red bell peppers Grill fresh cilantro
Viewed: 18 - Published at: 9 years agoIngredients
- 1 cup coconut milk
- 2 tablespoons green curry paste
- 1 tablespoon brown sugar
- Zest and juice of 1 lime
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 6 bamboo skewers
- 2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
- Oil, for coating the grill
- Fresh cilantro, chopped, for garnish (optional)
Method
- In a bowl, whisk together the coconut milk, curry paste, brown sugar, and lime zest and juice.
- Add the chicken, toss to coat, cover, and refrigerate for 2 hours.
- When youre ready to grill, soak the skewers in water for 30 minutes.
- Prepare a charcoal or gas grill for direct-heat grilling over medium heat.
- Remove the chicken from the marinade and thread it onto the skewers with the bell pepper pieces, distributing the ingredients evenly among the skewers.
- Brush and oil the grill grate.
- Grill the skewers, turning occasionally, until the meat is cooked through and nicely charred, about 8 minutes.
- Transfer to a platter, garnish with cilantro if you like, and serve.
