Coconut and curry–marinated skewered chicken
Uncooked long grain brown rice
Canned unsweetened light coconut milk
Packed brown sugar
Unsweetened lime juice
Thai curry paste
1 tsp, red variety
Uncooked boneless skinless chicken thigh(s)
1 pound(s), trimmed and cut into 1 1/2-inch chunks
Uncooked bell pepper(s)
3 item(s), medium, cut into 2-inch pieces
Unsweetened shredded coconut
3 Tbsp, unsweetened, toasted
- Cook the rice according to the package directions, omitting the salt if desired.
- Meanwhile, spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire.
- Combine the coconut milk, brown sugar, lime juice, garam masala, curry paste, and salt in a large bowl; add the chicken and toss until coated evenly. Alternately thread the chicken and bell peppers on 4 (10- to 12-inch) metal skewers dividing it evenly (if using wooden skewers soak in water 30 minutes). Place the skewers on the grill rack and grill, turning occasionally, until the chicken is cooked through and the vegetables are tender, about 10 minutes. Serve over the rice sprinkled with the coconut. Yields 1 skewer and 3/4 cup rice per serving.