Green curry chicken and vegetable skewers

You’ll need 20 pre-soaked bamboo skewers.

Ingredients

• 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

Method

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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