Coconut and Curry Marinated Skewered Chicken
- 1 cup brown basmati rice
- 13 cup light coconut milk
- 1 tablespoon brown sugar, packed
- 1 tablespoon lime juice
- 1 tablespoon garam masala
- 1 teaspoon Thai red curry paste
- 12 teaspoon salt
- 1 lb boneless skinless chicken thighs (trimmed and cut into 1 1/2 inch chunks)
- 3 bell peppers, cut into 2 inch pieces (assorted colors)
- 3 tablespoons unsweetened dried shredded coconut, toasted
- Cook the rice according to the package directions, omitting the salt if desired.
- Meanwhile spray the grill rack with nonstick cooking 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 evenly coated.
- Alternately thread the chicken and bell peppers onto 4 (10-12 inch) metal skewers dividing it evenly.
- If using wooden skewers, soak in water for 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 toasted coconut.
brown basmati rice, light coconut milk, brown sugar, lime juice, garam masala, red curry, salt, chicken, bell peppers, coconut
Taken from www.food.com/recipe/coconut-and-curry-marinated-skewered-chicken-479908 (may not work)