May 03, 2014 18:57 pm - Posted by peter
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Green curry chicken and vegetable skewers

You’ll need 20 pre-soaked bamboo skewers.


  • 12 (600g) chicken tenderloins
  • 1/4 cup Ayam Thai green curry paste
  • 1 large red capsicum, cut into 2.5cm pieces
  • 2 medium zucchini, halved lengthways, cut into 1.5cm pieces
  • 150g button mushrooms, halved
  • Rice bran oil cooking spray
  • 100g rice vermicelli noodles
  • 1/2 cup coconut milk
  • 1 1/2 tablespoons lime juice
  • 2 teaspoons brown sugar
  • 2 teaspoons fish sauce
  • Fresh coriander leaves and lime wedges, to serve


  1. Place chicken in a shallow glass or ceramic dish. Add curry paste. Toss to coat. Cover with plastic wrap. Refrigerate for 2 to 3 hours, if time permits.
  2. Thread chicken onto 12 skewers. Thread capsicum, zucchini and mushrooms onto 8 skewers. Spray vegetables with oil.
  3. Heat a greased barbecue plate or chargrill on medium-high heat. Cook skewers for 3 to 4 minutes each side or until chicken is cooked through and vegetables are tender. Transfer to a plate.
  4. Cover loosely with foil. Set aside to rest for 5 minutes.
  5. Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.
  6. Combine coconut milk, lime juice, sugar and fish sauce in a jug. Divide noodles between bowls. Drizzle with coconut milk mixture. Serve with skewers, coriander and lime wedges.


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