Red Curry Chicken Skewers

Red Curry Chicken Skewers
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. In a medium bowl, whisk together the coconut milk, curry paste, and ¾ teaspoon salt. Add the chicken and refrigerate for 1 hour. Soak 8 wooden skewers in water.
  2. Heat grill to medium. Cook the rice according to the package directions.
  3. Heat the oil in a large skillet over medium-high heat. Add the snap peas, scallions, ½ teaspoon salt, and ¼ teaspoon pepper. Cooking, tossing, until the vegetables are tender, 3 to 5 minutes.
  4. Thread the chicken onto the skewers and grill, turning occasionally, until cooked through, 4 to 5 minutes. Serve with the vegetables, rice, and lime wedges.
By August, 2011

Nutritional Information

  • Per Serving
  • Calories 454Calories From Fat 91
  • Fat 10g
  • Sat Fat 3g
  • Cholesterol 94mg
  • Sodium 495mg
  • Protein 40g
  • Carbohydrate 47g
  • Sugar 3g
  • Fiber 3g
  • Iron 4mg
  • Calcium 87mg
What does this mean? See Nutrition 101 .

Quick Tip

Ginger
Although you’ll find several types of Thai curry paste in the supermarket, the red variety—typically made from red chili peppers, lemongrass, ginger, and kaffir limes—is the most common. A spoonful instantly adds depth of flavor to soups and stir-fries.

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