Prepare 1 c brown & white rice in rice cooker
Bring to a boil:
13.5 oz light coconut milk
then whisk in
1 1/2 T red curry paste
Cook for 3-4 minutes until thick
Remove from heat and let cool
Meanwhile, cube (skewer size)
2 boneless skinless chicken breasts
Place in resealable container and pour milk mixture on top, reserving some to brush on vegetables while roasting. Place chicken in refrigerator to marinate
Cut following vegetables into same size as chicken chunks:
1 colored bell pepper
2 small zucchini
2 small yellow crookneck
Place all on skewers or disperse evenly on cookie sheet
Brush with reserved marinade.
Grill under broiler if no grill is available.
Serve on bed or rice.
Bring to a boil:
13.5 oz light coconut milk
then whisk in
1 1/2 T red curry paste
Cook for 3-4 minutes until thick
Remove from heat and let cool
Meanwhile, cube (skewer size)
2 boneless skinless chicken breasts
Place in resealable container and pour milk mixture on top, reserving some to brush on vegetables while roasting. Place chicken in refrigerator to marinate
Cut following vegetables into same size as chicken chunks:
1 colored bell pepper
2 small zucchini
2 small yellow crookneck
Place all on skewers or disperse evenly on cookie sheet
Brush with reserved marinade.
Grill under broiler if no grill is available.
Serve on bed or rice.
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