Red curry chicken skewers with grilled bok choy
Red curry paste
Light coconut cream
Skinless chicken breast
270 g, fat trimmed, cut into 2cm pieces (buy 300g)
1 bunch(es), halved lengthways
125 g, halved lengthways
½ medium, cheeks, to serve
- Combine paste and coconut cream in a medium bowl. Add chicken pieces, turning to coat. Cover and refrigerate for 3 hours to marinate.
- Drain chicken and thread onto bamboo skewers presoaked in cold water. Preheat grill on high. Line grill tray with foil. Grill skewers for 5–7 minutes or until cooked. Transfer to a plate and cover with foil to keep warm.
- Combine sesame oil, bok choy and corn in a large bowl, turning to coat. Place bok choy and corn on a tray and grill for 10 minutes or until tender. Serve skewers with bok choy, baby corn and lemon cheeks.