Skewered Chicken in Green Curry Marinade

Sizzling Green Curry Chicken Kebabs with Crisp Snap Pea Salad

Skewered Chicken in Green Curry Marinade

Infuse your taste buds with the tantalizing blend of green curry and snap peas in this mouthwatering recipe. We're shaking things up by using the beloved Mae Ploy green curry paste, giving our chicken kebabs a burst of authentic Thai flavor.

Recipe:

For the Green Curry Chicken Kebabs:- 2 lbs boneless, skinless chicken breasts, cut into 1-inch chunks- 2 tablespoons Mae Ploy green curry paste- 1 cup coconut milk- 1 tablespoon brown sugar- Zest and juice of 1 lime- Oil, for coating the grill- Fresh cilantro, chopped (optional, for garnish)

For the Snap Pea Salad:- 2 cups snap peas, sliced- 1/2 cup cherry tomatoes, halved- 1/4 cup red onion, thinly sliced- 1/4 cup chopped fresh mint- 2 tablespoons lime juice- 1 tablespoon olive oil- Salt and pepper, to taste

Instructions:

Preparing the Green Curry Chicken Kebabs:

1. Marinade Preparation:
2. In a large bowl, mix together the green curry paste, coconut milk, brown sugar, lime zest, and juice.
3. Add the chicken chunks and toss to coat evenly. Cover and refrigerate for 2 hours.
4. Grilling the Chicken:
5. Soak 6 bamboo skewers in water for 30 minutes.
6. Prepare a charcoal or gas grill for direct-heat grilling over medium heat.
7. Remove the chicken from the marinade and thread it onto the skewers with red bell pepper pieces, distributing ingredients evenly.
8. Brush and oil the grill grate. Grill the skewers, turning occasionally, until the meat is cooked through and nicely charred, about 8 minutes.

Preparing the Snap Pea Salad:

1. Assembling the Salad:
2. In a large bowl, combine snap peas, cherry tomatoes, red onion, and mint.
3. In a separate bowl, whisk together lime juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.

Serving:

1. Serve the Kebabs with Salad:
2. Transfer the grilled chicken kebabs to a platter. Garnish with cilantro if desired.
3. Serve alongside the snap pea salad.

Tips:

• Chicken: Use chicken breasts or thighs for juicy kebabs.
• Marination: A longer marination period enhances the flavor.
• Snap Peas: Fresh snap peas deliver the perfect snap and taste for the salad.

1. The use of Mae Ploy green curry paste ensures a burst of authentic Thai flavor in the Green Curry Chicken Kebabs.
2. Following the provided instructions, you can yield about 6 servings of the Sizzling Green Curry Chicken Kebabs with Crisp Snap Pea Salad.
3. To enhance the crispiness of the snap peas in the salad, ensure they are properly sliced and the salad is dressed shortly before serving.

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