Thai One On Chicken

This recipe can also be found on page 21 of Eat Clean Magazine, July/August 2010 edition, with a little picture of ME beside it! Whoo!

Thai One On Chicken

( Soak your bamboo skewers 30 mins before grilling, so put them in now! )

2 chicken breasts, skinless and boneless, cubed into skewer size pieces
1 can lite coconut milk
1 1/2 tbsp red curry paste ( it comes in an envelope at the grocery store.. )
1 bell pepper ( I used an orange one )
2 green zuchinnis,
10 or 12 white mushrooms
1 c. basmati rice

Bring the coconut milk to a boil and add the curry paste, whisk it in and cook for another 3 or 4 minutes until it thickens a bit...remove from the heat, let it cool a bit and then pour it over your chicken cubes, put all in the refrigerator and let it soak up the flavours...Oh, and keep some sauce in the pot to brush over your veggies and chicken while it cooks...

Make your basmati as your normally would, according to your package directions, I use the covered pot method so it's 1 3/4c water, brought to a boil, add 1 c. basmati rice and simmer 20 mins or so until the water is absorbed, I add 1 grind of sea salt from a sea salt grinder ( Costco! ) and I don't add any other seasonings if I'm putting something flavourful on it...

Cut your veggies into chunks the same size as your chicken chunks so it will grill evenly, and thread them onto the bamboo skewers with the chicken...I do about 1/3 chicken and 2/3 veggies on my skewers but that's totally up to you...

You can use a contact grill for this or an open grill, if you're actually barbequing, keep the heat moderate so the chicken doesn't burn before it cooks through....

Grill your skewers until the chicken is cooked through and the veggies are tender-crisp, brushing sauce over it as it cooks...

I serve this over a shallow bed of basmati...its awesome and guilt free...

If you make this I hope you enjoy it....

Cheers!