Thai-Style Chicken Skewers

• 4 boneless skinless chicken breasts
• 1 red onion, peeled
• 1 red bell pepper, seeded
• 1 yellow bell pepper, seeded
• 12 kaffir lime leaves (or substitute bay leaves)
• 2 tablespoons lime juice
• 2 tablespoons sunflower oil
• 1 tablespoon Thai red curry paste
• 23 cup coconut milk

1. Place the red curry paste in a small pan over medium heat and cook for 1 minute.
2. Add 1/3 cup of the coconut milk to the pan and bring to a boil.
3. Boil for 2-3 minutes, until it reduces by two thirds.
4. Remove from heat and add the remaining 1/3 cup of coconut milk.
5. Set aside to cool.
6. Cut the chicken into 1 inch pieces and place in a zip-lock bag.
7. Add the cold marinade to the chicken, seal and chill for at least 2 hours.
8. Combine the oil and lime juice in a small bowl and set aside.
9. Cut the onion into wedges.
10. Cut the bell peppers into 1 inch pieces.
11. Remove the chicken from the marinade and thread them onto skewers, alternating the chicken with the vegetables and lime leaves.
12. Brush the lime and oil mixture over the kabobs.
13. Broil over hot coals, turning and basting frequently with the lime and oil mixture for 10-15 minutes, or until the chicken is cooked through.

chicken breasts, red onion, red bell pepper, yellow bell pepper, lime, lime juice, sunflower oil, red curry, coconut milk

Taken from www.food.com/recipe/thai-style-chicken-skewers-376058 (may not work)