Chicken Skewers with Curry Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 chicken breast fillet (s), diced
- 1 lime (s), juice it
- 2 ½ cm ginger root, peeled and chopped
- 1 chilli pepper (s), red, cut into rings, without seeds
- 2 tablespoon vegetable oil, or peanut oil
- 1 onion (s), cut into rings
- 2 clove (s) garlic, chopped
- 1 aubergine (s), diced
- 2 zucchini, cut into slices
- 1 red pepper (s), diced
- 2 tablespoon curry paste, red (Thai)
- 2 tablespoon soy sauce (Thai)
- 1 teaspoon sugar, brown
Print Recipe
Pin Recipe Instructions
- Marinate the chicken cubes in a marinade of lime juice, ginger and chilli in a flat dish in the refrigerator for 3 hours.
- Meanwhile, soak wooden skewers in water.
- Then skewer the chicken and grill on the top shelf in the oven over high heat for 3-4 minutes, turning several times.
- In the meantime, heat the oil in a wok (or large pan) and fry the onion and garlic for about 1-2 minutes until soft. Add the vegetables and cook for 3-4 minutes until al dente. Add the curry paste, soy sauce and sugar and heat for another minute.
- Serve with rice.
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