Red Curry Chicken Skewers Recipe

Ingredients

3/4 container coconut milk

1 to 2 tablespoons Thai red curry glue

legitimate salt and dark pepper

4 6-ounce boneless skinless chicken bosoms, cut into 1-inch pieces

1 container long-grain white rice

1 tablespoon canola oil

1/2 pound snap peas, trimmed

4 scallions, cut

lime wedges, for serving

Directions

In a medium dish, whisk together the coconut milk, curry glue, and ¾ teaspoon salt. Include the chicken and refrigerate for 1 hour. Splash 8 wooden sticks in water.

High temperature barbecue to medium. Cook the rice as per the bundle bearings.

Heat the oil in a substantial skillet over medium-high hotness. Include the snap peas, scallions, ½ teaspoon salt, and ¼ teaspoon pepper. Cooking, throwing, until the vegetables are delicate, 3 to 5 minutes.

String the chicken onto the sticks and flame broil, turning periodically, until cooked through, 4 to 5 minutes. Present with the vegetables, rice, and lime wedg