Thai Chicken Kabobs with Coconut Rice

Loved, loved, loved tonight’s dinner! I’m not sure if I was really in the mood for these flavors, or if it was just that good… But it’s definitely a keeper. These kabobs have so much bright, fresh flavor, and the creamy coconut rice is the perfect sidekick. They were very simple to make, and look great on the plate – lots of color.
I used BellaFina Baby Bell Peppers. They are the mini version of your typical Bell Pepper. I just chopped off the tops, cut them in half lengthwise, and cut out the seeds and veins. Depending on the side I cut each side in half to get four chunks per pepper.

The lemon grass paste can be found in the provide department, near the fresh herbs.
The red curry paste is found in the ethnic aisle by the Asian foods.20131028-215036.jpg

The chicken thighs are a little difficult to cut into 1″ pieces, because by the time you cut off the fat you’re left with flat-ish, irregular pieces. Just eyeball the 1″ pieces, you can spear the, into a chunk when you put them on the kabobs.

Aren’t they colorful?!


Thai Chicken Kabobs with Coconut Rice
Feeds 4

Marinade & Chicken
3 tbsp fresh lime juice
1 1/2 tbsp fresh grated ginger
3/4 cup coconut milk
1 cup loosely packed fresh cilantro, chopped
1/3 cup Thai red curry paste
4 garlic cloves, minced
3 tbsp packed brown sugar
1 1/2 tbsp lemongrass paste
1/2 tsp salt
1 lb boneless, skinless chicken thighs
8 green onions
7 mini bell peppers, seeded
1 1/4 cups water (or chicken broth)
1 cup coconut
1 cup uncooked basmati rice
1/2 tsp salt
1/2 tsp sugar
Green onion (tops reserved from chicken)

For marinade, combine lime juice, grated ginger, coconut milk, cilantro, curry paste, garlic, brown sugar, lemongrass paste and salt in a bowl and whisk until evenly distributed. Reserve 1/3 cup of the marinade (for brushing on chicken and bell peppers during grilling); cover and refrigerate.

Trim fat off of thighs and cut into 1-in. pieces. Place chicken in large resealable plastic bag. Pour remaining marinade into bag; seal bag and turn to coat. Marinate in refrigerator 8 hours, turning occasionally, or overnight.

Prepare grill for direct cooking over medium-high heat. Cut ends off of green onions, cut off green tops and set aside. Cut white/light green part of onions into 1 1/2″ pieces. Thinly slice remaining green tops and set aside. Cut off tops of mini bell peppers, cut in half and remove the seeds and ribs. cut each pepper into 4-6 pieces depending on size.

Remove chicken from marinade; discard marinade. Thread chicken, bell peppers and green onion bottoms evenly onto skewers. Grill, covered, 12-15 minutes or until internal temperature of chicken in thickest piece reaches 165°F, turning occasionally. Brush kabobs with reserved marinade during the last 5 minutes.

Meanwhile, combine water (or chicken broth), coconut milk, rice, salt and sugar in a 2 quart pot and bring to a boil. Stir in basmati rice and stir while boiling for 1 minute. Put a lid on the pot and lower heat to low. Cook 18-22 minutes. Fluff rice with fork; stir in half of the reserved green onion tops.

Serve skewers over rice; garnish with remaining green onion tops.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s