Hands-On Time
35 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 4
David Prince

How to Make It

Step 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.

Step 2

Heat grill to medium. Cook the rice according to the package directions.

Step 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.

Step 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.

Chef's Notes

 

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Ratings & Reviews

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Reviews
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