Red curry chicken skewers with grilled bok choy
4
Points®
Total time: 3 hr 50 min • Prep: 30 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
Bring a bit of Thai to the table with these scrumptious skewers. Bok choy and baby corn make delightful companions in this weeknight winner
Ingredients
Red curry paste
1 tbs
Light coconut cream
2 tbs
Skinless chicken breast
270 g, fat trimmed, cut into 2cm pieces (buy 300g)
Sunflower oil
2 tsp
Bok choy
1 bunch(es), halved lengthways
Baby corn
125 g, halved lengthways
Lemon(s)
½ medium, cheeks, to serve
Instructions
1
Combine paste and coconut cream in a medium bowl. Add chicken pieces, turning to coat. Cover and refrigerate for 3 hours to marinate.
2
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.
3
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.
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