Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons (100g) penang curry paste
  • 1 tablespoon fish sauce
  • 165ml can light coconut milk
  • 2 chicken breast fillets, cut into 2cm cubes
  • 1 large red capsicum, cut into 2cm pieces
  • 190g can sliced bamboo shoots, drained
  • 1 1/4 cups (250g) SunRice Jasmine Fragrant Rice
  • 1/2 cup roughly chopped coriander leaves

Instruction

  • Soak eight 20cm wooden skewers in hot water for 10 minutes. Mix the curry paste, fish sauce and coconut milk, then add chicken and turn to coat.
  • Thread 3 alternating pieces of capsicum, bamboo and chicken onto each skewer. Add 1/4 cup (60ml) water to remaining marinade and set aside. Cook the rice according to packet instructions, then toss with the coriander.
  • Meanwhile, heat a large frypan over medium-high heat. In batches if necessary, add the chicken skewers and cook for 1-2 minutes on each of the 4 sides. Pour over the reserved marinade and bring to the boil, then simmer over low heat for 2 minutes or until marinade thickens slightly. Serve the skewers with rice and drizzle with the pan juices.