Thai Red Curry Chicken Skewers

Ingredients

• 1.5 lbs chicken thighs, boneless, skinless, cubed
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow onion, cut into 1-inch pieces
• 12 bamboo skewers, soaked in water for 30 minutes
• 1 can coconut milk, 13.5 oz
• 1.5 cups jasmine rice, uncooked
• 2 tbsp red curry paste, mild variety
• 1 tbsp brown sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice, fresh squeezed
• 1/2 tsp salt
• 1/4 cup cilantro, chopped, for garnish

Instructions

1. 1

   In a large bowl, combine the cubed chicken, red curry paste, brown sugar, fish sauce, and lime juice. Toss to coat the chicken evenly. Cover and refrigerate for 30 minutes to 1 hour.

2. 2

   Thread the marinated chicken and the bell pepper and onion pieces onto the soaked bamboo skewers.